Beef Stew in Sourdough Bread Bowl

Rich, Flavorful Beef Stew in a Sourdough Bread Bowl

This past weekend, I ventured down to the Farmer’s Market on Fairfax and 3rd to browse meats and choose some delicious, fresh cuts to make delicious recipes to share with you guys.  I love buying meats from local farms because one, I know it is fresh and two, I know they are grass fed and raised right.  It is always nice to know where your meat comes from!  Plus it always seems to be juicier and tender.  I wanted to create a meal that was comforting and nutritious.  So, I gathered my fresh veggies, a few frozen ones (always organic) and the New York strip I bought at the market and made beef stew.  To top it off the right way, I served it in a Sourdough bread bowl.

Beef Stew Recipe

Beef Stew Ingredients2 Large Cuts of New York Strip Steak (Cut into 1 inch pieces)
*You can use any cut of steak you’d like, I prefer the above.
2 Large Potatoes (Cut into 1 inch pieces)
1 cup of chopped celery
1 cup of chopped red onions
1 cup of cut green beans
1 cup of frozen peas and carrots
1/2 cup of frozen corn
1 can of diced tomatoes
32 ounces of beef stock
2 Tablespoons of Worcestershire sauce
2 Tablespoons of Flour
1 package of beef stew seasoning
Sourdough Bread Bowls (1 per person)

Prep your ingredients.  Cut your meat, chop your potatoes, celery, onions, rinse your frozen veggies… you get the idea.

Next, heat your cast iron skillet on high.  Season your beef with salt, pepper and the Worcestershire sauce.  Place in skillet to sear evenly on all sides.  This creates a seal so that your meat remains flavorful and juicy while simmering in the stew.

In a large pot,add your beef, potatoes, celery and onions. Sprinkle your flour and stir until all ingredients are fully coated.  Pour your beef stew seasoning, diced tomatoes and beef broth in.  You will not need to add more salt… but I do like to add black pepper for an extra little kick!  Bring to a boil and turn your heat to medium low and let simmer until potatoes are tender (approx 30 mins).  Once the potatoes are tender, add your frozen veggies.  It should be no longer than 5 minutes before it is done.  You do not want to add these too soon or they will be mushy!

If you are using fresh green beans, add those 15 minutes before you add your frozen veggies.  If you are using frozen green beans, add them at the same time as your other frozen veggies.

Once your beef stew is finished, turn off the heat (make sure it’s covered) and prepare your Sourdough bread bowls.  Cut the top off straight across.  Next, hollow out the center to create a “bowl”.  I like to put my bread in the oven at 350 degrees for 5 minutes to heat them up so they taste toasty and fresh!  Remove from oven, fill them up and serve!  It’s easy as pie and the stew will taste like you’ve spent hours… when it was probably less than one!  Enjoy!

*If you’re really adventurous… make your sourdough from scratch!!!

Beef Stew in a Sourdough Bread Bowl

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