Beef Stew in a Bread Bowl

Tender beef, carrots, celery, onions, and herbs simmered to perfection—served in warm sourdough bread bowls for the coziest meal ever.

this Recipe

I wasn’t planning to cook anything special that day. Nope. It was one of those sweatpants-all-day kinda Sundays. You know the ones. I had planned to just order pizza or maybe just eat cereal and call it a day. But then… the weather took a sharp turn. Rainy. Cold. The kind of cold that goes straight to your bones and makes you crave something comforting.

Suddenly, a memory popped into my head—years ago, when I visited a small mountain lodge, I had beef stew served in a homemade bread bowl. Oh my gosh… it was rustic, warm, and felt like getting a hug from the inside out. That was it. I was on a mission.

By dinnertime, I had recreated that memory. Big chunks of beef, soft veggies, fragrant herbs, and that amazing broth—all tucked into crusty sourdough bowls. My family? Let’s just say there were zero leftovers. The bowls were basically licked clean (not even kidding).

Why You’ll Love This Beef Stew in a Bread Bowl Recipe?

Okay, real talk. You’ve had beef stew before. I get it. But this version? Next-level stuff.

• You eat the bowl. Yes, the actual bowl. Fun, right?

• It’s rustic yet cozy. Feels like something you’d get in a cozy cabin in the mountains.

• Perfect for sharing. Whether it’s Sunday dinner or game night—this impresses.

• One pot magic. No need to dirty a million dishes (because we hate that).

And honestly, there’s just something special about breaking into the bread as the broth soaks in. The crispy edges… the soft middle. Swoon.

Ingredient Notes:

Look, I’m not gonna throw complicated stuff at you. This recipe is simple but packed with flavor. Here’s why each thing matters:

• Beef Tallow: Brings rich, deep flavor. If you don’t have it? Butter or oil will work.

• Beef Round: Perfect for slow cooking. Gets melt-in-your-mouth tender.

• Salt & Pepper: Go heavy-handed—this dish can take it.

• Onions, Celery, Carrots: The holy trinity of stew.

• Tomato Paste & Flour: Helps thicken and adds richness.

• Red Wine: Optional, but adds chef’s kiss flavor.

• Beef Stock: Use good stock, trust me on this.

• Herbs (Rosemary, Thyme, Bay Leaf): These turn “meh” into “wow.”

• Pearl Onions + Parsley: Not must-haves but look so pretty on top.

• Sourdough Bread Bowls: The grand finale. Fresh bakery ones are perfect.

How To Make Beef Stew in a Bread Bowl?

Alright, grab a big ol’ pot and let’s get cooking:

Step 1: Preheat that oven to 300°F. Low and slow is key here.
Step 2: Heat beef tallow and sear the beef chunks. They should be golden brown and crusty on the outside. This step? So important. Don’t rush it.
Step 3: Remove the beef, toss in onions, celery, and carrots. Cook until softened and kinda sweet-smelling.
Step 4: Stir in flour and tomato paste. This makes everything thick and luscious later.
Step 5: Pour in the red wine (if using). Let it reduce so it’s not boozy, just rich.
Step 6: Add beef back in. Cover with beef stock and throw in your herbs.
Step 7: Cover, pop into the oven, and let it do its thing for about 2½ hours.
Step 8: Hollow out your sourdough bread bowls. Try not to eat all the insides (it’s hard, I know). Warm them up a little.
Step 9: Pull out the stew, remove herbs, and ladle into the bread bowls. Top with pearl onions and parsley.

Now, sit back and enjoy every cozy, soul-soothing spoonful.

Storage Options:

• The stew: Pop it in an airtight container and refrigerate for up to 4 days.

• Freezing: Works beautifully! Freeze for up to 3 months.

• Bread bowls: Nope. These need to be eaten fresh. Trust me, soggy bread is not the move.

Variations and Substitutions:

Not into rules? Same. Let’s make this flexible:

• Swap the beef: Try lamb or pork.

• Skip the wine: Add more beef stock if wine’s not your thing.

• More veggies? Heck yes. Mushrooms or potatoes are amazing here.

• Gluten-free? Use GF bread or skip the bread bowl (but why would you?)

What to Serve with Beef Stew in a Bread Bowl?

Honestly, this is a whole meal. But if you’re feeling extra:

• Green Salad: Lightens everything up.

• Roasted Veggies: Add a lil’ crunch.

• Wine or Cider: You’re already fancy, go all in.

• More Bread for Dipping: Always yes.

Frequently Asked Questions:

Can I make this ahead?
Oh totally. Stew only gets better with time.

No bread bowls. Can I still make it?
Of course! Use regular bowls and serve with a crusty baguette.

Freezer-friendly?
The stew—absolutely. Bread bowls—nah, they don’t freeze well.

And there you go… Beef Stew in a Bread Bowl. Cozy, rustic, and kinda fun too. This is the kinda dish that makes cold days worth it and impresses friends without making you sweat in the kitchen.

So… what do you think? Will you try this the next chilly weekend? I’d love to hear if your family goes wild for it like mine did!

Keep the Flavor Coming – Try These:

Butter Swim Biscuits

Key Lime Pound Cake

Amish Onion Patties Recipe

Beef Stew in a Bread Bowl

Delight, in the embrace of our Beef Stew served in a Bread Bowl, a masterpiece that transforms basic ingredients into a symphony of delectable flavors. This stew is a celebration of contrasts; the succulent, cooked beef blends with the fresh earthy notes of carrots, celery and onions all nestled within a crusty artisanal sourdough bowl. Each spoonful carries you on a voyage through consistencies and tastes from the smoothness of the herb-infused broth to the pleasurable crispness of the bread's outermost layer. This recipe is more, than food; it divulges a tale of comfort, tradition and the austere pleasures emanated from a meal.

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Servings

Ingredients

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• 2 tablespoons beef tallow
• 5.5 pounds beef round, extra lean, cut into large chunks
• Sysco Classic kosher salt and Sysco Imperial McCormick coarsely ground black pepper to taste
• 2 Imperial Fresh onions roughly chopped
• 3 Imperial Fresh celery stalks roughly chopped
• 3 Imperial Fresh large carrots roughly chopped
• 1 sprig Imperial Fresh thyme
• 1 sprig Imperial Fresh rosemary
• 2 Imperial Fresh bay leaves
• 2 Sysco Imperial McCormick cloves
• ¼ cup Sysco Classic all-purpose flour
• 3 tablespoons Sysco Imperial tomato purée
• 1 bottle red wine
• Beef stock as needed
• ½ cup Imperial Fresh pearl onions blanched, for garnish
• 2 tablespoons Imperial Fresh parsley minced, for garnish
• 12 Sourdough Bread Boules

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Instructions

 

1. Preheat your oven to 300°F (150°C).
2. Heat beef tallow, in a large casserole over medium heat. Season the beef chunks with salt and pepper then sear them until they turn brown on all sides. Set the beef aside.
3. In the casserole add chopped onions, carrots and celery. Cook them until they start to soften.
4. Stir in flour. Tomato paste with the vegetables.
5. Pour in wine. Let it boil until it reduces by half.
6. Return the beef to the casserole. Add beef stock to cover all ingredients.
7. Cover the casserole reduce heat to simmer and place it in the oven. Let it cook for 2½ hours. Then, continue cooking until the beef becomes tender.
8. While stew cooks prepare sourdough bread boules by hollowing them out and warming them according to package instructions.
9. Fill bread bowls with stew. Garnish, with pearl onions and minced parsley.
10. Indulge, in the savory and mouthwatering delight of a Beef Stew served inside a Bread Bowl!

Notes

To make our beloved Beef Stew, in a Bread Bowl gluten-free you just need to make adjustments. Let's start with the stew; instead of using all-purpose flour you can use a gluten-free flour blend to thicken it. These blends are widely available. Do a job of recreating the stew's rich texture without any gluten. Now, for the star of the show – the bread bowl. Instead of sourdough boules you can swap them out for gluten-free bread bowls. Many bakeries now offer structurally solid gluten-free options that perfectly capture the crusty exterior and fluffy interior we adore. This small change allows the robust and satisfying flavors of the stew to shine through so that everyone regardless of restrictions can savor this timeless dish in all its comforting glory.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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