Imagine tender chunks of beef, hearty veggies, and rich gravy soaking into a warm, crusty bread bowl. It’s a complete meal that’s as comforting as it is impressive—perfect for chilly nights or a cozy weekend dinner.
Prep Time: 20 Min
2 pounds chuck roast, cut into chunks 3 large carrots, sliced 3 medium potatoes, diced 2 stalks celery, chopped 1 large yellow onion, diced 3 cloves garlic, minced 4 cups beef broth 2 tablespoons tomato paste 1 tablespoon Worcestershire sauce 1 teaspoon dried thyme 1 bay leaf 2 tablespoons all-purpose flour Salt, to taste Black pepper, to taste 2 tablespoons olive oil 4 to 6 sourdough bread bowls
Cook Time: 30 Min
Ingredients
Cut the chuck roast into bite-sized chunks and season with salt and pepper.
Heat olive oil in a large pot over medium-high heat and brown the beef in batches. Set aside.
In the same pot, sautée the onion, celery, and carrots until softened. Add garlic and cook for one minute.
Stir in the tomato paste and flour. Mix to coat the vegetables evenly.