Meat Stew in a Bread Bowl

Ingredients

• 1 ½ lbs (700 g) beef stew meat, cut into bite-sized cubes
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 3 medium carrots, sliced
• 2 medium potatoes, diced
• 2 celery stalks, sliced
• 3 cups beef broth
• 1 cup water
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper, to taste
• 2 tablespoons all-purpose flour (optional, for thickening)
• 4 small round bread loaves (sourdough or crusty bread)

Instructions

1. Brown the Beef:
   In a large pot or Dutch oven, heat the oil over medium-high heat. Add the beef cubes in batches and brown them on all sides. Remove and set aside.
2. Cook the Aromatics:
   In the same pot, add chopped onion and cook for about 3–4 minutes until softened. Add garlic and cook for another minute.
3. Combine Ingredients:
   Return the browned beef to the pot. Add carrots, potatoes, celery, beef broth, water, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Stir to combine.
4. Simmer:
   Bring the stew to a boil, then reduce heat to low. Cover and let it simmer for about 1.5 to 2 hours, stirring occasionally, until the meat is tender and the vegetables are cooked through.
5. Optional Thickening:
   If you prefer a thicker stew, mix the flour with a few tablespoons of cold water to make a slurry. Stir it into the stew and simmer for another 5–10 minutes until thickened.
6. Prepare Bread Bowls:
   While the stew is finishing, preheat the oven to 350°F (175°C). Slice the tops off each bread loaf and scoop out some of the inside to make a bowl. Place the bread bowls on a baking sheet and bake for about 5–7 minutes to crisp up the insides.
7. Serve:
   Ladle the hot meat stew into each bread bowl. Serve immediately and enjoy eating the bowl too!

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