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A close-up view of a hearty Beef Stew Bread Bowl, filled with chunky vegetables, tender meat, and garnished with fresh parsley.

Hearty Classic Beef Stew in Sourdough Bread Bowls

Cozy up with a classic, deeply flavorful beef stew, slow-cooked to perfection with tender beef and hearty vegetables, served inside a crisp, hollowed-out sourdough bread bowl. This comforting dish is perfect for a chilly evening or a gathering with loved ones.
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Prep Time 35 minutes
Cook Time 3 hours
Total Time 3 hours 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Comfort Food, European
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

For the Hearty Beef Stew
  • 2.5 lbs beef chuck roast cut into 1.5-inch cubes
  • 1/4 cup all-purpose flour
  • 2 tbsp olive oil divided
  • 1 large yellow onion chopped
  • 3 cloves garlic minced
  • 3 medium carrots peeled and cut into 1/2-inch thick rounds
  • 2 stalks celery cut into 1/2-inch thick pieces
  • 2 tbsp tomato paste
  • 1 cup dry red wine such as Cabernet Sauvignon or Merlot (optional, substitute with beef broth)
  • 4 cups beef broth low sodium
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary crushed
  • 2 bay leaves
  • 1.5 lbs Yukon Gold potatoes peeled and cut into 1-inch pieces
  • 1 cup frozen peas
  • 1/4 cup fresh parsley chopped, for garnish
  • to taste Salt and freshly ground black pepper
For the Bread Bowls
  • 6 medium sourdough or rustic bread bowls approx. 6-7 inches in diameter
  • 2 tbsp unsalted butter melted (optional)
  • 1/2 tsp garlic powder (optional, for bread bowls)

Equipment

  • Dutch Oven (6-7 quart)
  • Large Pot
  • Baking sheet
  • Sharp knife
  • Cutting board
  • Whisk

Method
 

Prepare the Beef Stew
  1. Pat the beef cubes dry with paper towels. In a large bowl, toss the beef with flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until evenly coated.
  2. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches, ensuring not to overcrowd the pot, until browned on all sides. This will take about 3-4 minutes per batch. Remove the seared beef to a plate and set aside.
  3. Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
  4. Stir in the minced garlic and tomato paste. Cook for 1 minute more, stirring constantly, until fragrant and the tomato paste slightly darkens.
  5. Pour in the red wine (if using) and scrape the bottom of the pot with a wooden spoon to deglaze, loosening any browned bits. Simmer for 2-3 minutes until the wine has reduced by about half.
  6. Return the seared beef to the pot. Add the beef broth, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Stir to combine. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 1.5 hours, stirring occasionally.
  7. After 1.5 hours, add the cut potatoes to the pot. Stir gently, then cover and continue to simmer for another 45-60 minutes, or until the beef is fork-tender and the potatoes are soft.
  8. Once the stew is cooked, remove the bay leaves. Stir in the frozen peas and cook for 2-3 minutes, until heated through. Taste and adjust seasoning with salt and pepper as needed.
Prepare the Bread Bowls
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Using a sharp knife, carefully cut a circle from the top of each bread bowl, about 1 inch from the edge. Gently hollow out the inside of the bread bowls, leaving a 1-inch thick shell. Reserve the scooped-out bread and bread tops for dipping (optional).
  3. In a small bowl, combine the melted butter and garlic powder (if using). Brush the inside of each bread bowl and the cut tops with the garlic butter. Place the bread bowls and tops on the prepared baking sheet.
  4. Bake for 8-12 minutes, or until the bread bowls and tops are lightly golden and slightly crisp. This helps create a barrier for the stew and adds flavor.
Assemble and Serve
  1. Ladle the hot beef stew into the toasted bread bowls. Garnish with fresh chopped parsley.
  2. Serve immediately with the toasted bread tops on the side for dipping.

Notes

For a thicker stew, you can whisk 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir it into the stew during the last 10 minutes of cooking. This stew can be made ahead of time; it often tastes even better the next day. Store leftover stew separately from the bread bowls. Leftover stew can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 3 months. Reheat gently on the stovetop or in the microwave. Prepare fresh bread bowls when ready to serve.