Irresistible Zesty Beef Stew in a Bread Bowl Recipe
A rich and hearty beef stew infused with zesty citrus notes, served inside a toasted, hollowed-out sourdough bread bowl for a comforting and interactive dining experience.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Braising
- Cuisine: American
Ingredients
Scale
- 2 lbs beef chuck, cubed
- 4 sourdough bread bowls (small round loaves)
- 3 large carrots, sliced
- 3 gold potatoes, cubed
- 1 onion, diced
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp lemon juice
- 2 tbsp Worcestershire sauce
- 2 tbsp butter
- Fresh parsley for garnish
- Olive oil for searing
Instructions
- Heat oil in a large pot over medium-high heat and sear beef cubes until browned on all sides. Remove beef and set aside.
- In the same pot, sauté onions and carrots until softened, about 5-7 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in a small amount of beef broth and scrape the bottom of the pot to release the brown bits.
- Return beef to the pot and add the remaining beef broth and Worcestershire sauce.
- Simmer on low heat, covered, for 2 to 2.5 hours until beef is tender.
- Stir in cubed potatoes and cook for another 30 minutes until tender.
- Stir in lemon juice and remove from heat.
- Hollow out sourdough loaves, brush interiors with butter, and toast in oven at 350F for 5 minutes.
- Ladle hot stew into bread bowls and garnish with fresh parsley.