Beef Stew Served in a Bread Bowl

Ingredients:

2 lbs beef chuck, cut into 1-inch cubes

Kosher salt and black pepper, to taste

2 tablespoons olive oil

4 strips thick-cut bacon, diced

1 large yellow onion, chopped

3 cloves garlic, minced

2 carrots, peeled and sliced

2 tablespoons tomato paste

2 tablespoons all-purpose flour

2 cups dry red wine

2 cups beef stock

1 tablespoon Worcestershire sauce

2 sprigs fresh thyme

1 bay leaf

1 cup pearl onions, peeled

2 cups mushrooms, halved

4 small round sourdough bread loaves (for bowls)

2 tablespoons butter (for brushing)

Fresh parsley, chopped (for garnish)

Directions:

Preheat your oven to 325°F (165°C).

In a large Dutch oven, cook bacon over medium heat until crispy. Remove and set aside, leaving the fat in the pot.

Season beef with salt and pepper. Brown it in batches in the bacon fat and olive oil. Set beef aside.

In the same pot, add onions and carrots. Sauté for 5 minutes, then add garlic and tomato paste; cook for another 2 minutes.

Stir in the flour, cook for 1 minute, then deglaze with red wine, scraping up any browned bits.

Add beef stock, Worcestershire, thyme, bay leaf, and the seared beef and bacon. Bring to a simmer.

Cover and transfer to the oven for 2–2.5 hours, until beef is fork-tender.

While the stew is cooking, sauté mushrooms in butter until golden, then add to the pot along with pearl onions for the last 30 minutes of cooking.

Slice the tops off the sourdough loaves and hollow them out to create bowls. Brush inside with butter and toast in the oven for 10 minutes at 375°F.

Remove the bay leaf and thyme from the stew. Ladle the rich beef bourguignon into the toasted bread bowls and garnish with fresh parsley.

Prep Time: 30 minutes | Cooking Time: 2.5 hours | Total Time: 3 hours
Kcal: 680 kcal per serving | Servings: 4 servings