Description
Hearty and comforting Beef Stew served in a warm, crusty bread bowl — tender beef chunks, potatoes, and vegetables simmered in a rich, savory gravy for the ultimate cozy meal.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with broth)
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 4 large carrots, sliced
- 3 medium potatoes, peeled and cubed
- 2 celery stalks, sliced
- Salt and black pepper to taste
- 4 small round bread loaves (sourdough or boule style)
- Fresh parsley, chopped (for garnish)
Instructions
- Season the beef cubes generously with salt and pepper.
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef in batches and sear until browned on all sides. Remove and set aside.
- In the same pot, add onions and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in flour and cook for 1–2 minutes to form a roux.
- Slowly pour in the beef broth and wine, stirring constantly to avoid lumps. Add tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves.
- Return beef to the pot. Bring to a boil, then reduce heat to low and simmer covered for 1 1/2 to 2 hours, stirring occasionally, until beef is tender.
- Add carrots, potatoes, and celery. Continue to simmer uncovered for another 30–40 minutes until vegetables are tender and stew thickens.
- While stew finishes cooking, prepare the bread bowls: Cut off the tops of the loaves and hollow out the centers, leaving about 1/2 inch of bread around the edges.
- Ladle hot beef stew into each bread bowl, garnish with parsley, and serve immediately.
Notes
- For thicker stew, simmer uncovered longer or add a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).
- To make the bread bowls crispier, bake them at 350°F (177°C) for 5–7 minutes before filling.
- This stew tastes even better the next day as flavors deepen overnight.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American