Description
This hearty Beef Stew in Bread Bowls recipe features tender chuck roast simmered with fresh vegetables and a rich, flavorful broth thickened to perfection. Served in toasted bread boules, it creates a comforting and rustic meal perfect for cozy gatherings or family dinners. The stew is slow-cooked on the stovetop, allowing the flavors to deepen and the beef to become deliciously tender.
Ingredients
Scale
Beef Stew
- 2.5 lbs chuck roast, cut into bite-sized pieces
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 large carrots, chopped
- 3 medium gold potatoes, cubed
- 1 cup frozen peas
- 4 cups low-sodium beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper, to taste
Bread Bowls
- 4 small round bread boules
Instructions
- Prepare the Beef: Cut the chuck roast into bite-sized pieces and pat them dry. Season the beef generously with salt and pepper to enhance the flavor before cooking.
- Sear the Beef: Heat olive oil and butter in a Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove the seared beef and set it aside to retain juices and build flavor in the stew.
- Sauté Aromatics: In the same pot, sauté the diced onions until they become soft and golden. Add minced garlic and tomato paste, cooking until the mixture is fragrant and the tomato paste slightly caramelizes to deepen the stew’s flavor.
- Add Liquids and Seasonings: Pour in the beef broth, scraping the bottom of the pot to release any browned bits. Stir in Worcestershire sauce, dried thyme, and bay leaves. Return the seared beef to the pot to combine all ingredients.
- Simmer the Stew: Cover the Dutch oven and simmer over low heat for 1.5 to 2 hours, or until the beef is fork-tender and the flavors have melded beautifully.
- Add Vegetables: Add chopped carrots and cubed potatoes to the stew. Simmer uncovered for an additional 30 minutes, or until the vegetables are tender and cooked through.
- Thicken the Stew: Make a slurry by mixing the flour with a few tablespoons of water until smooth. Stir this mixture into the stew and cook for 10 minutes, allowing the stew to thicken nicely.
- Finish with Peas: Stir in frozen peas and cook for another 5 minutes until the peas are heated through but still retain some texture and color.
- Prepare Bread Bowls: Preheat your oven to 350°F (175°C). Cut the tops off the small round bread boules and hollow out the insides, leaving a thick enough shell to hold the stew without leaking. Place them on a baking sheet and toast in the oven for 10 minutes to crisp the bread shells.
- Serve: Ladle the hot beef stew into the toasted bread bowls and serve immediately for a cozy and filling meal.
Notes
- Using a Dutch oven or heavy-bottomed pot ensures even heat and better flavor development.
- Hollowing out the bread boules properly prevents sogginess and makes for a sturdy edible bowl.
- Adjust salt and pepper to taste at the end of cooking.
- For a gluten-free version, substitute the flour with a gluten-free thickener and use gluten-free bread bowls.
- Leftover stew can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Adding fresh herbs like rosemary or parsley as garnish can add a fresh flavor contrast.
