Beef Stew in a Bread Bowl

Ingredients:

For the Beef Stew:

• 680 g slow-cooked beef, diced
• 2 tbsp flour
• Salt and black pepper to taste
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 2 garlic cloves, chopped
• 3 carrots, peeled and sliced ​​
• 3 potatoes, peeled and diced
• 2 stalks celery, chopped
• 1 (14-ounce) can diced tomatoes
• 4 cups beef broth
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried coffee thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 1 cup frozen peas
• Chopped fresh parsley for decoration

For the Bread Bowls:

• 4 loaves of round bread (e.g. natural yeast or Italian yeast)
• Spreadable butter (optional)

Instructions:

For the Beef Stew:

1. In a large bowl, season the diced meat with salt and black pepper. Dust the meat with flour and toss to coat evenly.
2. In a large saucepan or heavy-bottomed pot, heat the vegetable oil over medium heat. Add the beef cubes and fry until browned on all sides. Remove the meat from the pan and set it aside.
3. In the same pot, add the chopped onion and crushed garlic. Fry for a few minutes until the onion becomes transparent.
4. Place the browned meat in the pan. Add sliced ​​carrots, diced potatoes, chopped celery, diced tomatoes (with juice), beef broth, Worcestershire sauce, dried thyme, dried rosemary and bay leaf. Mix until a homogeneous mixture is obtained.
5. Bring the mixture to a boil and then reduce the heat to low. Cover the pot and simmer until the meat and vegetables are tender and the stew has thickened, about 1.5 to 2 hours. Stir occasionally.
6. About 10 minutes before serving, add the frozen peas to the goulash and mix.Cook until the peas are well cooked.
7. Taste and add salt and pepper if necessary.
8. Remove the bay leaf before serving.

For the Bread Bowls:

1. While the stew is cooking, prepare the bread bowls. Preheat the oven to 175°C (350°F).
2. Make a round hole in the top of each loaf and remove the inside of the bread, leaving the bread crust about 1cm thick.
3. Optional: Brush the inside of each bread bowl with melted butter and place on a baking sheet. Bake in the preheated oven for about 5-7 minutes or until the inside is lightly browned.This step prevents the bread from becoming soggy from the stew.

For more recipes click here!

Thank you for following me on  Facebook , Twitter!