Description
A hearty and comforting beef stew served in an edible bread bowl, perfect for chilly evenings.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 4 cups beef broth
- 3 large potatoes, diced
- 3 carrots, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup frozen peas
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Bread bowls (large sourdough loaves work best)
Instructions
- Heat olive oil in a large pot over medium-high heat. Season the beef chunks with salt and pepper, then brown them in batches.
- Remove the beef and sauté onions and garlic until translucent.
- Return the beef to the pot, add tomato paste, thyme, and beef broth, and bring to a boil before reducing to a simmer.
- Add potatoes and carrots after an hour of simmering. Cook until tender (about 20-30 minutes).
- Stir in frozen peas and cook for another five minutes. Taste and adjust seasoning.
- Cut the tops off sourdough loaves, scoop out some of the insides, and ladle in the warm stew.
Notes
For added depth, consider adding a splash of red wine while simmering. Beef stew tastes even better the next day.
- Prep Time: 15
- Cook Time: 90
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 37g
- Cholesterol: 90mg