Beef Stew Bread Bowls

Beef Stew Bread Bowls make a hearty meal for cold winter nights. Grilled beef stew meat with chunky vegetables in a thick gravy served up in a bread bowl for a delicious meal.

Take the classic beef stew to a new level of deliciousness by grilling the beef stew meat and serving it up in homemade bread bowls. It makes a filling meal with incredible flavors that everyone will love.

Why You Will Love this Beef Stew Bread Bowls Recipe

• Budget Friendly Meal: Stew meat makes an affordable meal and a little goes a long way when made into a hearty stew with vegetables. Making your own bread bowls is super simple and makes an ordinary stew something special.
• Great to Use up Leftovers: Soups and stews are the perfect opportunity to use up a few vegetables from your refrigerator or pantry. You can also stir in leftovers like corn, green beans or peas.
• Family Favorite Meal: Beef Stew is always a family favorite that is comforting and delicious.

Ingredients Needed for Beef Stew Bread Bowls

• Beef Stew Meat
• Olive Oil
• Steak Rub
• Bacon Drippings
• Vegetable Oil
• All Purpose Flour
• Water
• Yellow Onions
• Carrots
• Russet Potatoes
• Petite Diced Tomatoes
• Worcestershire Sauce
• Malt Vinegar or Balsamic Vinegar
• Granulated Garlic
• Kosher Salt
• Black Pepper
• Bread Bowls

Step-By-Step Directions for Beef Stew Bread Bowls

1. Grill the Stew Meat: Pat beef stew meat dry with paper towels and place on a rimmed baking sheet. Drizzle with olive oil and season with steak rub. Toss to coat well.
2. Grill stew meat on a hot grill with hickory chunks for smoke flavor. We are using lump charcoal on our Big Green Egg. The same method works for any charcoal grill or gas grill.
3. Cook with the grill closed for 30- 45 minutes or until stew meat reaches about 165°. It will continue to cook in the stew.
4. Remove from grill and cool slightly.

5. Make the Roux: Add bacon grease, vegetable oil and all purpose flour into a dutch oven or large soup pan. Cook over low heat, stirring occasionally until roux reaches desired color – between dark peanut butter and chocolate brown. The darker the roux, the more nutty and rich the flavor.

6. Cook the Vegetables: Peel and dice the potatoes. Dice onions and carrots. Cook carrots and onions in a large skillet in vegetable oil over medium-high heat. Stir occasionally until vegetables are softened.

7. Slice the Meat: Place the stew meat on a cutting board and slice into bite-size pieces.

8. Make the Stew:Pour water into the dutch oven with the roux. Add the diced potatoes and the diced tomatoes with juice.
9. Stir in the sautéed vegetables and the sliced stew meat.
10. Season with Worcestershire sauce, vinegar, garlic, salt and pepper.

11. Cook over medium-high heat until mixture comes to a low boil, stirring often.
12. Lower to simmer, cook 15- 20 minutes until potatoes are softened and stew is thickened.

13. Serving: Ladle into bread bowls or soup bowls and serve immediately.

Recipe Notes and Variations for Beef Stew

• Protein: Beef stew can be made with stew meat, short ribs or any cut of roast beef. Use up leftover pot roast or even steak.
• Vegetables: Add a bag of frozen mixed vegetables, can vegetables or any fresh vegetables that you have on hand.
• Storage: Store leftover beef stew in an airtight container in the refrigerator up to 4 days.
• Reheat: Reheat beef stew in a pan over medium heat, stirring often until heated through.

More Delicious Stew Recipes You Will Love

• Smoked Beef Stew is packed with flavor from hearty smoked chuck roast, peppers, onions, celery, okra and potatoes in a delicious gravy.
• Beef Mushroom Stew is a must-try for mushroom lovers. This tasty stew is filling and delicious smoky beef with hearty vegetables in a beef broth gravy.
• Guinness Beef Stew isn’t just for St. Patrick’s Day. The Guinness beer adds amazing flavor to the classic meat and potato stew.

Add these delicious Bread Bowls filled with smoky Beef Stew to your dinner menu this week for a filling meal that everyone will love.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

Print Recipe

5 from 1 vote

Beef Stew in Bread Bowls

Beef Stew Bread Bowls make a hearty meal for cold winter nights. Grilled beef stew meat with chunky vegetables in a thick gravy served up in a bread bowl for a delicious meal.

Prep Time10 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 10 minutes mins

Course: Soup

Cuisine: American

Keyword: beef and vegetable stew in bread bowls, beef stew

Servings: 6 Servings

Calories: 1247kcal

Author: Milisa

Ingredients

• 1 pound beef stew meat or chuck roast cut into cubes
• 2 tablespoons olive oil
• ¼ cup steak rub
• ¼ cup bacon grease or butter
• ¾ cup + 2 tablespoons vegetable oil divided
• 1 cup all purpose flour
• 6 cups water
• 2 cups diced yellow onions
• 2 large carrots diced
• 2 pounds potatoes peeled and diced small
• 15 ounce can petite diced tomatoes
• 5 tablespoons Worcestershire sauce
• 2 tablespoons malt vinegar or balsamic vinegar
• 3 tablespoons granulated garlic
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 6 Bread Bowls

Instructions

• Pat beef stew meat dry with paper towels and place on a rimmed baking sheet. Drizzle with olive oil and season with steak rub. Toss to coat well.
• Grill stew meat on a hot grill with hickory chunks for smoke flavor. We are using lump charcoal on our Big Green Egg. The same method works for any charcoal grill or gas grill.
• Cook with the grill closed for 30- 45 minutes or until stew meat reaches about 165°. It will continue to cook in the stew.
• Remove from grill and cool slightly.
• Make the Roux: Add bacon grease, vegetable oil and all purpose flour into a dutch oven or large soup pan. Cook over low heat, stirring occasionally until roux reaches desired color – between dark peanut butter and chocolate brown. The darker the roux, the more nutty and rich the flavor.
• Cook the Vegetables: Peel and dice the potatoes. Dice onions and carrots. Cook carrots and onions in a large skillet in vegetable oil over medium-high heat. Stir occasionally until vegetables are softened.
• Place the stew meat on a cutting board and slice into bite-size pieces.
• Pour water into the dutch oven with the roux. Add the diced potatoes and the diced tomatoes with juice.
• Stir in the sautéed vegetables and the sliced stew meat.
• Season with Worcestershire sauce, vinegar, garlic, salt and pepper.
• Cook over medium-high heat until mixture comes to a low boil, stirring often.
• Lower to simmer, cook 15- 20 minutes until potatoes are softened and stew is thickened.
• Ladle into bread bowls or soup bowls and serve immediately.

Notes

Protein: Beef stew can be made with stew meat, short ribs or any cut of roast beef. Use up leftover pot roast or even steak.

Vegetables: Add a bag of frozen mixed vegetables, can vegetables or any fresh vegetables that you have on hand.

Storage: Store leftover beef stew in an airtight container in the refrigerator up to 4 days.

Reheat: Reheat beef stew in a pan over medium heat, stirring often until heated through.

Nutrition

Serving: 1g | Calories: 1247kcal | Carbohydrates: 176g | Protein: 61g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1784mg | Fiber: 12g | Sugar: 24g

Sharing is caring!