Ingredients:
– 2 Ibs beef chuck, cut into 1-inch pieces
– 1/4 cup all-purpose flour
– 3 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 4 cups beef broth
– 2 carrots, peeled and sliced
– 2 potatoes, peeled and cubed
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 teaspoon dried thyme
– 2 bay leaves
– 4 large sourdough bread bowls
Directions:
1. Toss the beef pieces in flour to coat.
2. In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the beef and cook until browned on all sides. Remove the beef and set aside.
3. In the same pot, add the remaining tablespoon of olive oil. Add the onion and garlic and sauté until translucent.
4. Return the beef to the pot. Add beef broth, carrots, potatoes, salt, pepper, thyme, and bay leaves. Bring to a boil, then reduce the heat to low and simmer covered for 1.5 to 2 hours, or until the beef is tender.
5. Cut a large circle at the top of each bread bowl and gently remove the bread inside to create a bowl. Save the removed bread for dipping.
6. Ladle the stew into the bread bowls and serve immediately.
Prep Time: 20 minutes | Cooking Time: 2 hours | Total
Time: 2 hours 20 minutes
Kcal: 650 kcal | Servings: 4 servings
