Description
A comforting and classic beef stew, slow-cooked until the meat is fall-apart tender and the vegetables are soft, served in a warm, edible bread bowl for a truly satisfying meal.
Ingredients
Scale
For the Crust:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 2 bay leaves
- 4 large carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 lb baby potatoes, halved
- Salt and black pepper to taste
- 4 large round bread loaves (sourdough or rye)
Instructions
1. Prepare the Crust:
- Season the beef cubes generously with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Brown the beef in batches, ensuring a good sear on all sides. Remove and set aside.
- In the same pot, add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute. Sprinkle the flour over the onions and garlic, stir to combine, and cook for 2 minutes.
- Slowly pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot. Stir in the tomato paste, thyme, and bay leaves. Return the browned beef and any accumulated juices to the pot.
- Bring the stew to a simmer, then reduce the heat to low. Cover and let it cook for 1.5 hours, stirring occasionally.
- Add the carrots, celery, and potatoes to the stew. Cover and continue to cook for another 45 minutes to 1 hour, or until the beef and vegetables are very tender. Discard the bay leaves and adjust seasoning.
- While the stew finishes, preheat your oven to 350°F (175°C). Slice the top off each bread loaf and hollow out the center to create a bowl. Place the bread bowls and their lids on a baking sheet and warm in the oven for 10 minutes.
- Ladle the hot stew into the warm bread bowls, replace the lids if desired, and serve immediately.
Notes
You can customize the seasonings to taste.