Rustic Comfort Beef Stew in Bread Bowls

Description

Rustic Comfort Beef Stew in Bread Bowls is the ultimate cozy dish, combining rich, slow-simmered beef stew with hearty vegetables served inside warm, crusty bread bowls. The tender chunks of beef, infused with herbs, garlic, and red wine (optional), create a deep and savory flavor that pairs perfectly with the edible bowl. Each bite is hearty, warming, and satisfying, making it an ideal meal for cold evenings, family gatherings, or weekend comfort food.

Ingredients For Rustic Comfort Beef Stew in Bread Bowls

• 2 lbs beef chuck, cut into 1 ½-inch cubes

• 3 tbsp olive oil

• 2 tbsp flour (for coating beef)

• 1 large onion, diced

• 3 cloves garlic, minced

• 3 large carrots, sliced into rounds

• 3 celery stalks, chopped

• 3 medium potatoes, cubed

• 2 cups beef broth

• 1 cup red wine (or extra broth)

• 2 tbsp tomato paste

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 2 bay leaves

• Salt and pepper, to taste

• Fresh parsley, chopped (for garnish)

• 4–6 round bread loaves (sourdough or crusty artisan bread)

Instructions

1. Prepare the beef: Pat beef dry, season with salt and pepper, and coat lightly in flour.

2. Brown the beef: Heat olive oil in a large Dutch oven over medium-high heat. Sear beef on all sides until golden brown. Remove and set aside.

3. Sauté vegetables: In the same pot, add onions, garlic, carrots, and celery. Cook for 4–5 minutes until softened.

4. Deglaze: Stir in tomato paste, then pour in red wine. Scrape up browned bits from the bottom of the pot.

5. Simmer: Add beef back in, followed by beef broth, potatoes, thyme, rosemary, and bay leaves. Bring to a boil, then reduce heat, cover, and simmer for 1 ½–2 hours until beef is tender.

6. Prepare bread bowls: Slice the tops off bread loaves and hollow out the centers, leaving thick walls. Warm them in the oven at 350°F (175°C) for 5 minutes.

7. Serve: Ladle hot stew into the bread bowls. Garnish with parsley and serve immediately.

Notes

• For extra depth of flavor, marinate beef cubes in red wine, garlic, and herbs overnight.

• If stew is too thin, remove lid and simmer uncovered for 15 minutes to thicken.

• Bread bowls should be sturdy; sourdough works best.

• Can be made ahead and reheated—stew flavors deepen overnight.

Tips

• Add a splash of balsamic vinegar at the end for brightness.

• For a richer stew, stir in a knob of butter before serving.

• Swap potatoes with parsnips or turnips for variety.

• Save the bread insides for croutons or breadcrumbs.

Servings

Serves 4–6 people (depending on bread bowl size).

Nutritional Info (per serving, based on 6 servings)

• Calories: ~560

• Protein: 35g

• Carbohydrates: 45g

• Fat: 22g

• Fiber: 5g

• Sodium: 780mg

Benefits

• High in protein from beef to support muscle health.

• Fiber-rich vegetables aid digestion and provide vitamins A & C.

• Comforting and filling, perfect for colder months.

• Balanced meal with protein, carbs, and healthy fats.

Q & A

Q: Can I make this in a slow cooker?
A: Yes! Brown beef and veggies first, then transfer to a slow cooker. Cook on low for 7–8 hours or high for 4–5 hours.

Q: What can I use instead of wine?
A: Substitute with extra beef broth or a splash of Worcestershire sauce.

Q: How do I prevent the bread bowl from getting soggy?
A: Toast the inside lightly with olive oil before filling. This creates a barrier that keeps it crisp longer.

Q: Can this be made gluten-free?
A: Yes! Use gluten-free bread bowls and cornstarch instead of flour for coating the beef.

Q: Can I freeze the stew?
A: Absolutely. Freeze in airtight containers (without bread bowls) for up to 3 months.