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Bread Bowl Hamburger Stew

Bread Bowl Hamburger Stew:

2 tsp. extra virgin olive oil
1/2 cup thinly chopped celery
1/2 cup thinly chopped carrots
1 cup chopped onion
1/2 cup green beans, chopped into 1/2" pieces
1 clove garlic, chopped
1 lb. ground beef
1 tsp. salt
1 1/4 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. fresh thyme
1 tsp. finely chopped fresh rosemary
1/2 cup fresh or frozen corn
1 (14.5 oz.) can low sodium beef broth, divided
2 tbsp. cornstarch
2 tsp. Maggi Seasoning (or soy sauce)
4 (about 13 oz. each) crusty bread boules 

Add oil to a preheated a large pan on medium heat. Add celery, carrots, onion, green beans, and garlic. Cook for 3 minutes, stirring frequently. Move all the vegetables to one side on pan and slightly slide that portion of the pan off the burner. Increase heat to medium high. Add ground beef to the empty portion of pan. Cook meat, breaking it up into small chunks as it browns. As the meat cooks, stir the vegetables a couple of times to prevent the bottom from browning. When the meat is almost all the way cooked, add salt, pepper, garlic powder, onion powder, thyme, rosemary, and corn. Slide the pan entirely back on the heat and incorporate the vegetables into the meat mixture and cook until all of the beef is brown. Reserve 1/2 cup of beef broth and add the remaining to the pan. Add Maggi Seasoning. Stir. Allow to come to a boil. Cover and reduce heat to medium low. Simmer for 15 minutes or until vegetables are tender.

In the meantime, hollow out the bread boules: Use a serrated knife to slice off the top quarter to third of the bread. Use hands to pull out the interior, leaving a wall at least 1/2" thick. Set aside. Next, add cornstarch to the reserved beef broth. Stir until smooth.

After 15 minutes of simmering, increase heat to bring stew to a harder boil. Stir in the cornstarch mixture. Allow to boil and thicken for a minute or two. Remove from heat. Pour stew into bread bowls just before serving. Makes 4 servings.