Name: Beef Stew Provencal in a Bread Bowl
Prep time: 25 min
Cook time: 90 min
Ingredients: 8 Bread buns (Ciabatta-a dense Italian bun, pumpernickel or other crusty rolls); 2 tbsp olive (or vegetable oil, 30 mL approx. ); 2 lb stewing beef cubes (1 kg small (less than 2 cm) ); 1/4 cup all-purpose flour (50 mL ); 2 cloves garlic (minced); 1 large onion (cut lengthwise into eighths); 1/2 lb button mushrooms (250 g ); 1 cup Pompeian Blueberry Pomegranate Infused Red Wine Vinegar (250 mL ); 1 can plum tomatoes (28 oz/796 mL, diced ); 2 tbsp Worcestershire sauce (30 mL ); 2 tbsp balsamic vinegar (30 mL ); 1 tsp Herbes de Provence (or thyme, dried, crushed 5 mL ); 1 bay leaf; 1/2 tsp salt (2 mL ); 1/2 tsp pepper; 2 cups green beans (500 mL diced ); 1/2 cup black olives (pitted, 125 mL )

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A perfect meal after a day of winter activities.

Beef Stew Provencal in a Bread Bowl

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Prep Time25

Cook Time1 30

Makes Servings

Ingredients

8 Bread buns Ciabatta-a dense Italian bun, pumpernickel or other crusty rolls
2 tbsp olive or vegetable oil, 30 mL approx.
2 lb stewing beef cubes 1 kg small (less than 2 cm)
1/4 cup all-purpose flour 50 mL
2 cloves garlic minced
1 large onion cut lengthwise into eighths
1/2 lb button mushrooms 250 g
1 cup Pompeian Blueberry Pomegranate Infused Red Wine Vinegar 250 mL
1 can plum tomatoes 28 oz/796 mL, diced
2 tbsp Worcestershire sauce 30 mL
2 tbsp balsamic vinegar 30 mL
1 tsp Herbes de Provence or thyme, dried, crushed 5 mL
1 bay leaf
1/2 tsp salt 2 mL
1/2 tsp pepper
2 cups green beans 500 mL diced
1/2 cup black olives pitted, 125 mL

Instructions

Heat oil in Dutch oven or stockpot over medium-high heat until sizzling hot. Brown meat in 4 batches. Set beef aside; sprinkle with flour.
Add garlic, onion and mushrooms to pot, cooking 3-4 minutes until just softened, adding more oil if necessary. Stir in wine, scraping up browned bits from the bottom. Add reserved beef, tomatoes, Worcestershire, vinegar, Herbes de Provence, bay leaf, salt and pepper. Bring to a simmer.
Simmer, covered, on stove-top or in 325 F (160 C) oven for 1 hour until fork tender. Add beans and olives; cook 30-40 minutes longer until beans are tender.
In the meantime, cut a round circle off the top of each round bread bun to create an opening about 7 cm in diameter. Scoop out about 1/2 of the bread from the centre cavity.
Ladle the stew into each bread bowl and enjoy.
The bread scooped out of the centre can be used to make bread crumbs. Dry the bread overnight on the counter and then crumble in the morning. Use as a topping on casseroles for a nice crispy coating. Or better yet, enjoy the extra bread dipped in the gravy from the stew.