French Beef Stew in a Bread Bowl
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| Prep Time | 25 minutes |
| Cook Time | 75 minutes |
| Servings |
people
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Ingredients
- 3 cups cooked rump, or bottom round roast, cut into 3/4-inch pieces
- 2 tbs all-purpose flour
- 2 tbs olive oil
- 1 can (14 ounces) less-sodium beef broth (1 3/4 cups)
- 1 tsp chopped fresh thyme leaves
- 1 can (28 ounces) whole peeled tomatotes in juice
- 1 tbs tomato paste
- 4 medium carrots, cut into 1/2-inch pieces (about 1-1/2 cups)
- 2 medium Idaho russet potatoes, peeled and cut into 1/2-inch pieces (about 2 cups)
- 1 medium leek, cut lengthwise in half, then thinly sliced (about 2 cups)
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 4 sourdough bread bowls (8 ounces each)
- 1/4 cup chopped fresh parsley leaves (optional)
Ingredients
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Instructions
- In large bowl, toss beef with flour to coat. In 5 to 6 quart saucepot, heat oil over medium-high heat until very hot. Add beef and cook 5 minutes to brown, stirring occasionally. Add broth, and thyme; heat to boiling. Reduce heat to medium-low; simmer 10
- Stir in tomatoes with their juice and tomato paste. Heat to boiling; boil 5 minutes. Stir in carrots, potatoes, leek, salt, and pepper. Reduce heat to medium-low; simmer, covered, 45 minutes or until beef and vegetables are tender, stirring occasionally.
- About 15 minutes before stew is done, preheat oven 400°. Place bowls on cookie sheet. Bake 10 minutes to warm.
- With sharp knife, cut out 4 inch circle from top of each bread bowl, then scoop out soft center of bowls making sure bottom and sides of bowls are intact. Ladle stew into bowls. Sprinkle with parsley, if desired, and serve with soft bread center.
