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Beef Stew in a Bread Bowl

Beef Stew in a Bread Bowl

Hearty beef stew simmered until tender, then ladled into toasted sourdough bread bowls. Cozy, rich, and perfect for chilly nights.
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Prep Time: 25 minutes
Cook Time: 1 hour 55 minutes
Total Time: 2 hours 20 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 2.25 lb boneless beef chuck, cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1.25 cup diced yellow onion
  • 0.75 cup diced celery
  • 1.5 cup diced carrots
  • 2 tsp minced garlic
  • 0.33 cup all-purpose flour for dredging
  • 2.5 tbsp tomato paste
  • 5 cup beef broth low sodium preferred
  • 0.75 cup dry red wine optional but recommended
  • 1.5 tbsp Worcestershire sauce
  • 1.5 tsp dried thyme
  • 3 cup peeled and cubed Yukon Gold potatoes 1-inch pieces
  • 1 cup frozen peas
  • 2 tsp kosher salt plus more to taste
  • 1 tsp black pepper freshly ground
  • 0.25 cup chopped fresh parsley for garnish
  • 36 oz round sourdough bread, for bowls about 6 small rounds

Instructions

Preparation Steps

  • Pat the beef dry, season with 1 tsp salt and the pepper, and toss with the flour to coat lightly.
  • Heat the olive oil in a large heavy pot over medium-high. Brown the beef in batches, turning until well seared. Set aside.
  • Lower heat to medium. Melt the butter in the same pot. Cook onion, celery, and carrots until softened, about 6–8 minutes.
  • Stir in garlic and tomato paste. Cook until the paste darkens slightly and smells sweet, about 2 minutes.
  • Deglaze with red wine, scraping up browned bits. Simmer 2 minutes to reduce slightly.
  • Return beef and any juices to the pot. Add beef broth, Worcestershire, thyme, and remaining 1 tsp salt. Bring to a gentle boil.
  • Reduce to low, cover, and simmer until the beef is fork-tender, about 75–85 minutes. Stir occasionally.
  • Stir in potatoes. Simmer uncovered until potatoes are tender and the stew thickens, about 20–25 minutes.
  • Mix in peas and half the parsley. Simmer 3–5 minutes. Taste and adjust seasoning.
  • Hollow the sourdough rounds and toast the insides under a broiler until crisp. Ladle in stew and sprinkle with remaining parsley.

Notes

Variation: Add 1 tsp smoked paprika with the tomato paste for a subtle smoky note. For a thicker stew, mash a few potato cubes against the pot in the last 10 minutes.
Serving/Storage: Toast extra bread scraps for dipping. Refrigerate stew (without bread) up to 4 days or freeze up to 2 months.
This recipe is an original creation inspired by classic Beef Stew in a Bread Bowl flavors. All ingredient ratios and instructions are independently developed.