Beef Stew in Bread coliseums is a cozy, rustic mess featuring slow- coddled gobbets of beef, tender vegetables, and a rich, savory broth served inside hollowed- out blunt chuck coliseums. It’s comfort food at its finest — warming, hearty, and perfect for feeding a crowd or serving as a show- stopping main dish.
Prep Time
Prep Time 20 twinkles
Cook Time 2 to 2 ½ hours( including poach time)
Total Time
25 hours
Servings 4
outfit demanded
Large Dutch roaster or heavy- bottomed pot
rustic ladle
Knife and cutting board
spoon
Baking distance( for chuck coliseums)
voluntary Slow cooker or pressure cooker
constituents
For the Stew
2 lbs( 900g) beef chuck, cut into 1- inch cells
2 tbsp vegetable oil painting
swab and black pepper, to taste
2 tbsp each- purpose flour
1 large onion, minced
3 cloves garlic, diced
2 tbsp tomato paste
1 mug red wine( or redundant beef broth)
4 mugs beef broth( low- sodium)
3 carrots, sliced
3 potatoes, cubed
2 celery stalks, diced
2 tsp Worcestershire sauce
1 tsp dried thyme
2 bay leaves
voluntary 1 tsp paprika or rosemary
Fresh parsley, diced( for trim)
For the Bread coliseums
4 round blunt chuck rolls or sourdough boules
Olive oil painting or melted adulation( voluntary, for brushing)
Garlic greasepaint( voluntary)
component Notes
Beef Chuck Best for slow cuisine. Becomes tender and scrumptious.
Red Wine Adds depth; use a dry wine like Cabernet or Merlot. Can sub with further broth.
Vegetables Customize with mushrooms, parsnips, or peas.
Bread Bowls Look for thick, round loaves that hold their shape when hollowed.
Instructions
1. Brown the Beef
Heat oil painting in a large pot over medium-high heat. Season beef with swab and pepper, toss with flour, also sear in batches until browned on all sides. Set away.
2. Sauté Aromatics
In the same pot, lower heat to medium. Add onion and cook until translucent( 5 mins), also stir in garlic and tomato paste. Cook another nanosecond.
3. Deglaze & Simmer
Pour in wine to deglaze, scraping up browned bits. poach for 2 – 3 mins, also add broth, Worcestershire, sauces, and the seared beef. Bring to a pustule.
4. Add Vegetables & Simmer Long
Add carrots, potatoes, and celery. Reduce heat to low, cover, and poach for 1 ½ to 2 hours — or until beef is chopstick- tender and stew has thickened. Stir sometimes.
5. Prepare Bread coliseums
While stew simmers, preheat roaster to 350 °F( 175 °C).
Cut tops off chuck loaves and lade out the inwards to produce coliseums. Encounter the inside with olive oil painting or adulation( voluntary) and sprinkle with garlic greasepaint.
Singe for 10 twinkles until smoothly crisp outside.
6. Assemble & Serve
Ladle hot stew into chuck coliseums, trim with fresh parsley, and serve incontinently. Serve the cut- eschewal covers on the side for dipping!
Nutrition Data( Estimated per serving, with chuck coliseum)
Calories 650 – 750
Protein 38g
Carbs 50g
Fat 35g
Fiber 6g
Sodium 800 mg
Nutrition may vary grounded on chuck type and added constituents.)
Tips & Variations
Tips
Thicker Stew? poach uncovered for the last 20 – 30 twinkles.
Slow Cooker Option Sear beef and sauté aromatics first, also transfer everything to a slow cooker. Cook on LOW for 8 hours or HIGH for 4 – 5.
Make Ahead Stew tastes indeed better the coming day! Reheat gently before serving in fresh chuck coliseums.
Variations
Add peas or mushrooms for variety. Stir in peas 10 twinkles before serving.
racy twist Add chili flakes or a gusto of hot sauce.
inelegant beating Sprinkle tattered rubbish on top before serving and melee briefly to melt.
Submissive interpretation Replace beef with lentils or mushrooms and use vegetable broth.