Beef Stew Bread Bowls with Tender Chuck Roast

Seared beef chuck, tender carrots and potatoes, and rich gravy tucked into crusty sourdough: these beef stew bread bowls turn a pot of homemade stew into a cozy dinner worth gathering around. Serve each bowl with its bread lid for dipping, then tear into the edges as you eat.

Why Make This Recipe

• A complete, hearty dinner with beef, vegetables and bread.
• A slow-simmered stew with a rich, savory gravy.
• Individual sourdough bowls make a memorable presentation.
• You can cook the stew ahead and prepare the bread bowls just before serving.

How to Make Beef Stew Bread Bowls

Ingredients

For the beef stew

• 2 pounds boneless beef chuck roast, trimmed of large hard pieces of fat and cut into 1½-inch cubes
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• 3 tablespoons olive oil, divided
• 1 large yellow onion, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• ¼ cup all-purpose flour
• ½ cup dry red wine, or additional beef broth
• 4 cups low-sodium beef broth, plus more as needed
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 2 bay leaves
• 3 medium carrots, cut into ¾-inch pieces
• 1 pound Yukon Gold potatoes, cut into 1-inch pieces
• Chopped fresh parsley, for serving

For the bread bowls

• 6 individual round sourdough loaves, about 5 to 6 inches wide
• Olive oil, for lightly brushing the interiors, optional

Directions

1. Pat the beef dry with paper towels. Season with the salt and pepper.
2. Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat. Brown the beef in batches, leaving space between the pieces. Allow about 3 to 4 minutes on the first side, then turn and brown another side. Transfer the beef to a plate; it will not be cooked through.
3. Reduce the heat to medium. Add the remaining tablespoon of oil as needed, then add the onion and celery. Cook for 5 to 7 minutes, stirring, until softened.
4. Add the garlic and tomato paste. Cook for 1 minute, stirring. Sprinkle in the flour and cook for another minute.
5. Slowly stir in the wine or extra broth, scraping up the browned bits from the bottom. Gradually stir in the 4 cups of broth until the flour is incorporated.
6. Return the beef and accumulated juices to the pot. Add the Worcestershire sauce, thyme and bay leaves. Bring to a gentle simmer, cover and reduce the heat to low.
7. Simmer gently for about 1½ hours, stirring occasionally, until the beef is beginning to soften. If it is still very firm, continue simmering before adding the vegetables. Add a little broth if the liquid becomes too thick.
8. Add the carrots and potatoes. Cover and simmer for another 30 to 45 minutes, or until the vegetables are tender and the beef yields easily to a fork. Continue cooking as needed; tenderness matters more than the clock.
9. Remove the bay leaves. If the gravy is thinner than you like, simmer uncovered for 5 to 10 minutes, stirring regularly. If too thick, add a splash of broth. Taste and adjust the seasoning.
10. While the stew finishes, heat the oven to 350°F. Cut a lid from each sourdough loaf and hollow out the center, leaving about ¾ to 1 inch of bread around the sides and bottom. Reserve the bread for dipping or another use.
11. Place the bowls and lids on a baking sheet. Lightly brush the interiors with olive oil if desired. Toast for 8 to 10 minutes, until the interiors feel dry and lightly crisp.
12. Set each bread bowl on a plate. Ladle in the hot stew just before serving, garnish with parsley and serve with the bread lids. Serve any extra stew separately.

How to Serve Beef Stew Bread Bowls

Fill the bowls at the table or immediately before carrying them out. Offer spoons for the stew and the toasted bread lids for dipping. A simple green salad makes a fresh accompaniment.

Bread bowls vary in capacity. Avoid filling them to the rim, and keep any extra stew in the pot for second helpings.

How to Store and Reheat

Store leftover stew separately from the bread. Refrigerate it within 2 hours of cooking or serving, dividing it among shallow containers so it cools promptly. Keep refrigerated for 3 to 4 days.

Reheat the stew to 165°F, stirring so it heats evenly. Add a little broth if needed. Prepare and fill fresh bread bowls when ready to serve.

Tips for Better Beef Stew Bread Bowls

• Brown the beef in batches rather than crowding the pot.
• Keep the stew at a gentle simmer and check the beef for tenderness before serving.
• Add the potatoes and carrots later so they have less time to break down.
• Leave a thick bread base and sturdy walls when hollowing out the loaves.
• Toast the bowls, but do not expect them to stay crisp indefinitely once filled.
• Fill just before serving rather than letting the stew sit in the bread.

Variations

• Alcohol-free: use extra beef broth instead of red wine.
• With peas: stir in ¾ cup frozen peas during the final few minutes of cooking.
• Without bread bowls: serve in regular bowls with sourdough slices on the side.

Frequently Asked Questions

What cut of beef should I use?

This recipe uses boneless beef chuck roast, cut into evenly sized pieces.

Why is my beef still tough?

Continue cooking it at a gentle simmer and check again periodically. The stated cooking time is a guide; the beef should yield easily to a fork before serving.

Can I make the stew ahead?

Yes. Cook the stew, refrigerate it promptly in shallow containers and use it within 3 to 4 days. Reheat to 165°F and prepare the bread bowls just before serving.

How do I keep the bread bowls from getting soggy?

Leave thick walls and a sturdy base, toast the interiors, and fill them immediately before serving. The bread will gradually absorb the gravy.

Can I leave out the wine?

Yes. Replace it with the same amount of beef broth.

Can I use regular bowls instead?

Absolutely. Serve the stew in bowls with crusty bread for dipping.

More Recipe on : thinerecipes.com

Ellie

Beef Stew Bread Bowls

Fork-tender beef chuck, carrots and potatoes in rich gravy, served in toasted sourdough bread bowls.

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Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds boneless beef chuck roast trimmed and cut into 1½-inch cubes
• 1 teaspoon kosher salt plus more to taste
• ½ teaspoon black pepper
• 3 tablespoons olive oil divided
• 1 large yellow onion diced
• 2 celery stalks diced
• 3 garlic cloves minced
• 2 tablespoons tomato paste
• ¼ cup all-purpose flour
• ½ cup dry red wine or additional beef broth
• 4 cups low-sodium beef broth plus more as needed
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 2 bay leaves
• 3 medium carrots cut into ¾-inch pieces
• 1 pound Yukon Gold potatoes cut into 1-inch pieces
• Chopped fresh parsley for serving

Equipment

• Large Dutch oven or heavy lidded pot
• Tongs and wooden spoon
• Cutting board and chef’s knife
• Serrated bread knife
• Baking sheet
• Food thermometer for reheating

Method

 

1. Pat the beef dry and season with salt and pepper.
2. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Brown the beef in batches, then transfer to a plate.
3. Reduce heat to medium. Add the remaining oil as needed and cook the onion and celery for 5 to 7 minutes.
4. Stir in garlic and tomato paste; cook 1 minute. Stir in flour and cook 1 minute.
5. Gradually stir in wine or extra broth, scraping the bottom of the pot, followed by the 4 cups broth.
6. Return beef and juices to the pot. Add Worcestershire sauce, thyme and bay leaves. Bring to a gentle simmer, cover and reduce heat to low.
7. Simmer about 1½ hours, stirring occasionally, until the beef begins to soften. Continue cooking if still very firm, adding broth as needed.
8. Add carrots and potatoes. Cover and simmer 30 to 45 minutes more, or until the beef and vegetables are tender.
9. Remove bay leaves. Simmer uncovered briefly to thicken if needed, or add broth to loosen. Adjust seasoning.
10. Heat oven to 350°F. Cut lids from the bread rounds and hollow out, leaving ¾- to 1-inch walls and bases.
11. Place bread bowls and lids on a baking sheet. Brush interiors lightly with oil if desired and toast 8 to 10 minutes.
12. Fill with hot stew immediately before serving. Garnish with parsley and serve with bread lids.

Notes

Untested recipe draft: verify yield, timing and bread-bowl capacity before publication. Cook beef until fork-tender, extending the simmer as needed. Store stew separately from bread. Refrigerate within 2 hours in shallow containers, use within 3 to 4 days, and reheat to 165°F. Contains wheat; Worcestershire sauce may contain fish, so check the label. Check bread and broth labels for additional allergens.