Cauldron Beef Stew Served in Sourdough Bread Bowls
Equipment
- Large pot
- Cutting board
- Knife
- Ladle
Ingredients
- 1 1/2 pounds beef stew meat, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, sliced into rounds
- 3 medium potatoes, cubed
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and black pepper to taste
- 4 sourdough bread bowls
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the beef and cook until browned on all sides, about 6 minutes. Remove the beef and set it aside.
- Add the onion, carrots, potatoes, and celery to the same pot. Cook for 5 minutes, stirring often, until the vegetables start to soften.
- Stir in the garlic and cook for 1 minute. Add the tomato paste and stir to coat the vegetables.
- Return the beef to the pot. Pour in the beef broth and add the thyme, bay leaves, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 1 hour and 30 minutes until the beef is tender and the broth has thickened.
- While the stew simmers, cut a circle from the top of each sourdough bread bowl and hollow out the center, leaving a 1-inch wall.
- Ladle the hot stew into the prepared bread bowls just before serving. Discard the bay leaves.
Notes
Simmer the stew uncovered for the last 15 minutes if the broth needs to thicken more. Prepare the stew a day ahead and reheat it gently on the stove so the flavors deepen. Hollow the bread bowls right before filling them to keep the crust firm.
Course: Main Course
Cuisine: American
Equipment: Large pot, Cutting board, Knife, Ladle
Cuisine: American
Equipment: Large pot, Cutting board, Knife, Ladle