Description
Tender beef chunks simmered with carrots and potatoes in a rich gravy, served inside golden bread bowls.
Ingredients
Scale
- 2 lbs Beef chuck (cubed)
- 2 Carrots (sliced)
- 1 lb Baby potatoes (halved)
- 1 Onion (chopped)
- 4 Garlic cloves (minced)
- 4 cups Beef stock
- 2 tbsp Tomato paste
- 1 cup Red wine (optional)
- 2 sprigs Fresh thyme
- 1 Bay leaf
- 2 tbsp Olive oil
- Salt & pepper (to taste)
- 4 Round bread loaves (hollowed for bowls)
Instructions
- Heat olive oil in a heavy pot, sear beef chunks until browned on all sides. Remove.
- Sauté onions, garlic, and tomato paste until fragrant. Deglaze with red wine if using.
- Add beef back in along with carrots, potatoes, beef stock, thyme, bay leaf, salt, and pepper.
- Cover and simmer on low for 2–2.5 hours until beef is tender and stew is thickened.
- Hollow out round bread loaves to create bowls.
- Ladle hot stew into bread bowls.
- Garnish with fresh thyme and serve immediately.
Notes
- For a thicker stew, let it simmer uncovered for the last 30 minutes.
- Red wine adds depth of flavor but can be omitted for a non-alcoholic version.
- Feel free to add other vegetables like peas or corn for extra nutrition.
- Prep Time: 30 minutes
- Cook Time: 2.5–3 hours
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bread bowl with stew
- Calories: 650
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 100mg