Description
Hearty and comforting beef stew simmered to tender perfection and served in crusty bread bowls, making it a delightful meal that’s both satisfying and visually appealing. This classic stew features tender beef, carrots, potatoes, and aromatic herbs cooked slowly in a rich beef broth with optional red wine for depth of flavor.
Ingredients
Scale
Stew Ingredients
- 1 lb beef stew meat, cubed
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 medium potatoes, cubed
- 4 cups beef broth
- 1 cup red wine (optional)
- 1 bay leaf
- 1 tsp dried thyme
- 1 tbsp Worcestershire sauce
Bread Bowls
- 4 crusty bread loaves (round shape preferred for bowls)
Instructions
- Sear the Beef: Heat olive oil in a large pot over medium-high heat. Add the cubed beef and sear until browned on all sides, about 5 to 7 minutes. This step locks in flavor and develops a rich base for the stew.
- Sauté Aromatics: Add diced onion and minced garlic to the pot. Cook, stirring occasionally, until the onion becomes translucent, about 3 to 4 minutes. This softens the onion and enhances the stew’s aroma.
- Add Vegetables: Stir in the sliced carrots and cubed potatoes. These vegetables will cook until tender and absorb the stew’s rich flavors.
- Combine Liquids and Seasonings: Pour in beef broth and, if using, the red wine. Add the bay leaf, dried thyme, and Worcestershire sauce. Stir everything together to blend the flavors evenly.
- Simmer the Stew: Bring the mixture to a boil, then lower the heat and let it simmer uncovered for 1.5 to 2 hours. This long simmering time allows the beef to become tender and the flavors to fully develop.
- Prepare Bread Bowls: While the stew simmers, hollow out the center of the round crusty bread loaves carefully to create edible bowls without breaking the crust.
- Serve: Remove the bay leaf from the stew. Ladle the hot, hearty beef stew into the prepared bread bowls and serve immediately for a rustic and satisfying meal.
Notes
- For a thicker stew, you can mash some of the potatoes in the pot or add a slurry of cornstarch and water during the last 10 minutes of simmering.
- Use good quality beef broth for a richer soup base or make your own for optimal flavor.
- The red wine is optional but adds a deeper flavor; substitute with additional beef broth if preferred.
- Crusty sourdough or French bread works best for the bread bowls to hold the stew without becoming soggy too quickly.
- Ensure the bread bowls are hollowed out completely but maintain a sturdy base to avoid leaks.
