Beef Stew in a Bread Bowl 

Servings: 4
Prep Time: 20 minutes
Cook Time: 2–2.5 hours
Difficulty: Medium

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Ingredients

For the Beef Stew

• 900 g (2 lb) beef chuck, cut into large cubes

• 2 tbsp olive oil

• 1 large onion, diced

• 3 cloves garlic, minced

• 3 carrots, cut into thick chunks

• 2 tbsp tomato paste

• 2 tbsp all-purpose flour

• 2 cups beef broth

• 1 cup dry red wine (optional, can replace with extra broth)

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• 1 tsp smoked paprika

• 1 tsp dried thyme

• 1 bay leaf

• 1 tbsp Worcestershire sauce

• Fresh parsley, finely chopped (for garnish)

For the Bread Bowls

• 4 round crusty bread loaves (sourdough or country bread)

• 2 tbsp melted butter or olive oil

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Instructions

1. Brown the Beef

• Heat olive oil in a heavy pot or Dutch oven over medium-high heat.

• Season beef with salt and pepper.

• Brown the beef in batches until deeply caramelized on all sides. Remove and set aside.

2. Build the Flavor Base

• In the same pot, add onions and sauté for 5 minutes until soft.

• Add garlic and cook for 30 seconds.

• Stir in tomato paste and cook for 1–2 minutes until slightly darkened.

3. Thicken the Stew

• Sprinkle flour over the vegetables and stir well.

• Cook for 1 minute to remove raw flour taste.

4. Deglaze & Simmer

• Pour in red wine and scrape the bottom of the pot.

• Add beef broth, Worcestershire sauce, paprika, thyme, bay leaf, and carrots.

• Return beef to the pot.

• Bring to a gentle boil, then reduce heat to low, cover, and simmer for 2–2.5 hours, stirring occasionally, until beef is fork-tender and sauce is thick.

5. Prepare the Bread Bowls

• Preheat oven to 180°C / 350°F.

• Cut a round lid from the top of each bread loaf.

• Hollow out the center, leaving about 2 cm (¾ inch) thick walls.

• Brush inside with melted butter or olive oil.

• Bake for 8–10 minutes until lightly crisp.

6. Assemble & Serve

• Remove bay leaf from stew.

• Ladle hot beef stew into each bread bowl.

• Garnish with fresh parsley.

• Serve immediately with the bread lid on the side.

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Tips for Best Results

• Use beef chuck for maximum tenderness after long cooking.

• Thicker carrot chunks prevent them from overcooking.

• Let the stew rest 15 minutes before serving for deeper flavor.

• Bread bowls should be sturdy to avoid soaking through too fast.

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Flavor Profile

Rich, deeply savory beef stew with melt-in-your-mouth meat, naturally sweet carrots, and a thick, glossy sauce—perfectly complemented by crispy, buttery bread.