Beef stew in a bread bowl


For the beef stew:

  • 1.5 pounds beef stew meat, cut into cubes
  • 2 tablespoons all-purpose flour
  • Salt and pepper, to taste
  • 2 tablespoons vegetable oil
  • 1 onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup red wine (optional)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 cup frozen peas

For the bread bowls:

  • 4 large round bread loaves (sourdough or crusty bread)
  • Butter, for brushing


  1. In a large bowl, toss the beef stew meat with flour, salt, and pepper until evenly coated.
  2. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the coated beef stew meat and cook until browned on all sides. Remove the meat from the pot and set aside.
  3. In the same pot, add the diced onion, sliced carrots, sliced celery, and minced garlic. Sauté for about 5 minutes until the vegetables start to soften.
  4. Return the browned beef stew meat to the pot. Add the beef broth, red wine (if using), bay leaves, dried thyme, and dried rosemary. Bring the mixture to a simmer.
  5. Cover the pot and let the stew simmer for about 2 hours, or until the beef is tender and the flavors have melded together.
  6. Stir in the frozen peas and let them cook for an additional 5 minutes until heated through. Season with additional salt and pepper if needed.
  7. While the stew is simmering, prepare the bread bowls. Preheat your oven to 350°F (175°C).
  8. Cut the tops off the round bread loaves, creating a lid. Hollow out the inside of the bread, leaving about a 1/2-inch thick shell. Save the bread pieces for dipping.
  9. Brush the inside of the bread bowls and lids with melted butter. Place them on a baking sheet and bake in the preheated oven for about 10 minutes until slightly toasted.
  10. Remove the bread bowls from the oven and fill each bowl with a generous portion of the beef stew.
  11. Serve the Beef Stew in the Bread Bowls hot, garnished with the toasted bread lids.