Ingredients:
1 lb beef stew meat, cubed
2 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
3 medium carrots, peeled and sliced
2 medium potatoes, peeled and cubed
4 cups beef broth
1 cup red wine (optional but adds depth)
1 bay leaf
1 tsp dried thyme
1 tbsp Worcestershire sauce
Salt and pepper, to taste
4 crusty bread bowls (store-bought or homemade)
Fresh parsley (optional, for garnish)
Instructions:
1. Brown the beef:
In a large pot or Dutch oven, heat 2 tbsp olive oil over medium-high heat. Add the beef stew meat and sear on all sides until browned (about 5–7 minutes). Remove and set aside.
2. Sauté vegetables:
In the same pot, add the diced onion and cook until translucent (about 3 minutes). Add minced garlic and stir for 30 seconds until fragrant.
3. Deglaze and simmer:
Pour in the red wine (if using) to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes to cook off the alcohol.
4. Add main ingredients:
Return the browned beef to the pot. Add carrots, potatoes, beef broth, bay leaf, thyme, and Worcestershire sauce. Season with salt and pepper to taste.
5. Cook the stew:
Bring to a boil, then reduce heat to low. Cover and let simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the stew has thickened slightly.
> Optional: If you’d like a thicker stew, mix 1 tbsp cornstarch with 2 tbsp water and stir it in during the last 10 minutes of cooking.
6. Prepare the bread bowls:
While the stew finishes cooking, preheat your oven to 350°F (175°C). Slice the tops off the crusty bread bowls and hollow out the inside, leaving about ½ inch of bread around the edges. Toast the bread bowls in the oven for 5–10 minutes until slightly crisp.
7. Assemble and serve:
Ladle the hot beef stew into the toasted bread bowls. Garnish with fresh parsley, if desired. Serve with the bread tops on the side for dipping.
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