Beef Stew in a Bread Bowl

This hearty beef stew served in a warm bread bowl is the ultimate cozy comfort meal. Tender beef, rich broth, and savory vegetables come together to create a satisfying stew perfect for chilly nights or special family dinners. The bread bowl adds a rustic touch and soaks up the flavorful broth as you eat. It’s impressive enough for guests but simple enough for a weeknight treat.

Ingredients

• 1.5 pounds (680g) stewing beef, cut into cubes
• 2 tablespoons all-purpose flour
• Salt and black pepper, to taste
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 3 carrots, peeled and sliced
• 3 potatoes, peeled and diced
• 2 celery stalks, chopped
• 1 can (14 ounces) diced tomatoes
• 4 cups beef broth
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 1 cup frozen peas
• Chopped fresh parsley, for garnish
• For the Bread Bowls:
  • 4 round bread loaves (sourdough or Italian)
  • Butter for brushing (optional)

Directions

1. Season the beef with salt and pepper, then toss with flour to coat evenly.
2. Heat vegetable oil in a Dutch oven over medium-high heat and brown the beef on all sides; remove and set aside.
3. Add onion and garlic to the pot and sauté until softened.
4. Return beef to the pot and add carrots, potatoes, celery, tomatoes, broth, Worcestershire sauce, thyme, rosemary, and bay leaf; stir well.
5. Bring to a boil, reduce heat to low, cover, and simmer 1 1/2–2 hours, stirring occasionally, until beef and vegetables are tender.
6. Add frozen peas and cook 10 minutes longer; adjust seasoning and remove bay leaf.
7. Preheat oven to 350°F and hollow out bread loaves to make bowls.
8. Optional: Brush the inside with butter and bake 5–7 minutes to lightly toast.
9. Ladle hot stew into each bread bowl.
10. Garnish with chopped parsley and serve warm.

Prep Time: 20 minutes | Cooking Time: 130 minutes | Total Time: 150 minutes
Kcal: ~450 kcal per serving | Servings: 4

Tips

• Browning the beef deeply adds extra richness and depth to the stew.
• Toasting the bread bowls helps prevent sogginess and keeps them sturdy for serving.

FAQ

Can I make the stew ahead of time?
Yes—stew tastes even better the next day. Reheat gently and fill bread bowls just before serving.

Can I use a different type of bread?
Any sturdy round loaf works well, such as sourdough or a thick-crusted Italian boule.

Can I thicken the stew more?
Let it simmer uncovered for the last 20 minutes, or stir in a slurry of flour or cornstarch if needed.

Can I add other vegetables?
Absolutely—mushrooms, parsnips, or green beans make great additions.

Do the bread bowls get soggy?
Light toasting helps, and serving immediately keeps them pleasantly soft without falling apart.