Description
A hearty and comforting beef stew served in artisan bread bowls, perfect for a warming meal during colder months. Tender beef chunks simmered with vegetables in a rich tomato and red wine broth, ladled into crusty sourdough bread for a delightful presentation and added flavor.
Ingredients
Scale
Beef Stew
- 2 tablespoons olive oil
- 2 pounds beef chuck, cut into 1-inch cubes
- Salt and pepper to taste
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 1 cup dry red wine
- 3 large carrots, peeled and sliced
- 3 celery stalks, sliced
- 2 medium russet potatoes, peeled and cubed
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon Worcestershire sauce
Bread Bowls & Garnish
- 4 large round bread boules (sourdough or artisan style)
- Fresh parsley, chopped (for garnish)
Instructions
- Sear the Beef: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the beef chunks with salt and pepper. Sear the beef in batches until browned on all sides to develop deep flavor. Remove beef and set aside.
- Sauté Aromatics: In the same pot, add diced onion and cook until softened, about 5 minutes. Stir in minced garlic and tomato paste, cooking for 1-2 minutes to intensify flavors.
- Make the Stew Base: Sprinkle flour over the onion mixture and stir to coat, then gradually pour in beef broth and red wine while stirring. This deglazes the pot and incorporates browned bits into the stew base.
- Simmer the Stew: Return the seared beef to the pot. Add carrots, celery, potatoes, bay leaves, dried thyme, and Worcestershire sauce. Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for 2 hours, stirring occasionally, until beef is tender and the stew thickens.
- Prepare Bread Bowls: While the stew simmers, slice the tops off the bread boules and carefully hollow out the centers, leaving a thick crust to hold the stew without leaking or becoming soggy.
- Serve: Ladle the hot beef stew into the prepared bread bowls. Garnish with freshly chopped parsley and serve immediately for a comforting, rustic meal.
Notes
- For richer flavor, substitute some beef broth with additional red wine.
- Lightly toast the bread bowls in the oven before filling to prevent sogginess.
- Leftover stew keeps well refrigerated for up to 3 days and tastes even better the next day.
