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.
Servings
Ingredients
- 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
Instructions
- Preheat your oven to 300°F (150°C).
- 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.
- In the casserole add chopped onions, carrots and celery. Cook them until they start to soften.
- Stir in flour. Tomato paste with the vegetables.
- Pour in wine. Let it boil until it reduces by half.
- Return the beef to the casserole. Add beef stock to cover all ingredients.
- 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.
- While stew cooks prepare sourdough bread boules by hollowing them out and warming them according to package instructions.
- Fill bread bowls with stew. Garnish, with pearl onions and minced parsley.
- 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.