Hearty Beef Stew in Bread Bowls
A comforting beef stew served in warm bread bowls, perfect for chilly days.
Equipment
- Large pot For cooking the stew
Ingredients
Main Ingredients
- 1 lb beef stew meat
- 2 cup beef broth
- 1 cup red wine No alcoholic drinks allowed, please substitute with a non-alcoholic option
- 3 whole carrots sliced
- 2 whole potatoes cubed
- 1 whole onion chopped
- 2 clove garlic minced
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 to taste salt
- 1 to taste pepper
Instructions
- In a large pot over medium heat, brown the beef stew meat until it's evenly seared.
- Add the chopped onion and minced garlic, and sauté until softened, about 5 minutes.
- Stir in the tomato paste, dried thyme, and a bay leaf; cook briefly to release the flavors, about 2 minutes.
- Deglaze the pot with red wine, scraping up any browned bits from the bottom.
- Add the beef broth, carrots, and potatoes; mix well.
- Bring to a boil, then reduce heat to low. Let simmer uncovered for 1.5 to 2 hours until the meat is tender. Stir occasionally to prevent sticking.
- Season with salt and pepper before serving in hollowed-out bread bowls.
Notes
For a thicker stew, mix 1 tablespoon of cornstarch with a little water and stir it into the stew during the last 15 minutes of cooking.