Beef Stew in Bread Bowl

Here’s a hearty beef stew in a bread bowl recipe 🥖🥩—perfect for a cozy meal.

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Ingredients

For the Beef Stew:

• 1 lb (450 g) beef stew meat, cut into bite-sized pieces
• 2 tbsp vegetable oil
• 1 onion, diced
• 2–3 carrots, sliced
• 2 celery stalks, sliced
• 3 potatoes, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp paprika
• 1 bay leaf
• Salt & pepper, to taste
• 2 tbsp flour (optional, for thickening)

For the Bread Bowls:

• 4 round bread loaves (sourdough or boule works best)

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Instructions

1. Make the Beef Stew

1. Heat oil in a large pot over medium-high heat.
2. Brown the beef on all sides, then remove and set aside.
3. Add onion, carrots, and celery; cook 5 minutes until softened.
4. Stir in garlic and cook 30 seconds.
5. Add tomato paste, paprika, and thyme; stir for 1 minute.
6. Return beef to pot. Add potatoes, beef broth, and bay leaf.
7. Bring to a boil, then reduce heat and simmer 1–1.5 hours until beef is tender.
8. Optional: Mix 2 tbsp flour with a bit of water and stir in to thicken.

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2. Prepare the Bread Bowls

1. Preheat oven to 350°F (175°C).
2. Cut the top off each bread loaf and hollow out the center. Save the removed bread for dipping.
3. Optional: Lightly toast the inside of the bread bowls for 5–7 minutes.

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3. Assemble

1. Spoon hot beef stew into each bread bowl.
2. Serve immediately with the bread tops or chunks for dipping.

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Tips & Variations

• Cheesy topping: Sprinkle shredded cheese over the stew in the bread bowl.
• Slow cooker version: Cook beef and vegetables on low for 6–8 hours.
• Vegetables: Add peas, mushrooms, or parsnips for extra flavor.

If you want, I can also give a quick version using pre-made beef stew that’s ready in 20–30 minutes.

Do you want me to?