Description

On chilly days, there’s nothing more comforting than a warm, hearty bowl of Beef Stew in a Bread Bowl. This rich, savory stew is packed with tender beef, vegetables, and aromatic herbs, slow-simmered to perfection. Served inside a freshly toasted bread bowl, it’s the ultimate cozy meal, where you can tear off pieces of the flavorful bread to dip and soak up every last drop of broth.

A complete meal with protein, veggies, and carbs in an edible bowl.

Fun for kids and adults—enjoy eating the bowl after the stew!

The bread stays crispy outside while absorbing the stew’s delicious flavors.

Works with different bread types like French, sourdough, or whole wheat.

Ingredients

• 1.5 lbs stewing beef, cubed
• 2 tbsp flour
• Salt and pepper, to taste
• 2 tbsp vegetable oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 carrots, sliced
• 3 potatoes, diced
• 2 stalks celery, chopped
• 1 (14 oz) can diced tomatoes
• 4 cups beef broth
• 2 tsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• 1 cup frozen peas
• 4 round bread loaves
• Butter for brushing (optional)

Preparation Method

Prepare the Stew:

Coat the cubed beef in flour, salt, and pepper. In a large pot, heat the vegetable oil over medium-high heat and brown the beef on all sides. Remove and set aside.

In the same pot, sauté the onions and garlic until fragrant. Return the beef to the pot.

Add the carrots, potatoes, celery, diced tomatoes, beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf. Stir to combine.

Reduce heat, cover, and let the stew simmer for 1.5 to 2 hours, or until the beef is fork-tender.

During the last 10 minutes of cooking, stir in the frozen peas.

Prepare the Bread Bowls:

While the stew simmers, preheat the oven to 350°F (175°C).

Cut the tops off the round bread loaves and carefully hollow out the centers, leaving about 1/2 inch of bread as a shell.

If desired, brush the inside with melted butter and place the bread bowls on a baking sheet. Toast in the oven for 5 minutes to create a sturdier bowl.

To Serve:

Ladle the hot beef stew directly into the toasted bread bowls. The bread will absorb all the delicious flavors as you eat. Garnish with fresh parsley for a bright, fresh finish.

Tips and Conclusion

Use a ceramic or oven-safe ramekin to help the dough hold its round shape when baking homemade bowls.

Remove more interior bread for a thicker, sturdier bowl.

Toast the bread bowls right before serving to prevent sogginess.

Place filled bread bowls on a rimmed baking sheet to catch any drippings.

Don’t overfill! Keep the stew about 3/4 full to avoid spills.

This Beef Stew in a Bread Bowl is the perfect rustic, cozy meal for cold-weather nights. The rich, slow-cooked flavors of the stew pair beautifully with the crispy, golden bread bowl, making every bite a comforting delight. Want more hearty, homemade meals? Check out our collection of slow-cooked favorites!