Go Back
Witch’s Cauldron Beef Stew in Bread Bowls
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Ladle

Ingredients
  

  • 1.5 pounds beef stew meat, cut into 1-inch pieces
  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 4 carrots, peeled and sliced
  • 3 medium potatoes, cubed
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1/4 cup all-purpose flour
  • 2 tablespoons tomato paste
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and black pepper to taste
  • 4 small sourdough bread bowls
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Pat the beef dry and season it with salt and pepper. Heat the oil in a large pot over medium-high heat, then brown the beef in batches until it develops color on all sides. Remove the beef and set it aside.
  • Add the onion, carrots, and celery to the same pot. Cook for 5 minutes, stirring often, until the vegetables begin to soften.
  • Stir in the garlic and tomato paste and cook for 1 minute. Sprinkle the flour over the vegetables and stir for another minute to coat everything.
  • Slowly pour in the beef broth while stirring to avoid lumps. Return the browned beef to the pot along with the rosemary and bay leaves.
  • Bring the mixture to a simmer, then reduce the heat, cover, and cook for 1 hour and 30 minutes until the beef is tender. Add the potatoes during the last 30 minutes of cooking.
  • Taste and adjust salt and pepper. While the stew finishes, slice the tops off the bread loaves and hollow out the centers to create bowls.
  • Ladle the hot stew into each bread bowl and sprinkle with chopped parsley before serving.

Notes

Make the stew a day ahead so the flavors deepen overnight, then reheat it gently on the stove before scooping it into the bread bowls. If the gravy thickens too much, add a splash of broth to loosen it. Skip the parsley if you prefer a simpler look, and store any leftover stew in a separate container so the bread does not become soggy.
Course: Main Course
Cuisine: American
Equipment: Large pot, Cutting board, Knife, Ladle