Meat 'n' Potatoes Bread Bowl

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Meat 'n' Potatoes Bread Bowl
  • Cook Time
  • Prep Time
  • 2Servings


  • 1 pound beef chuck, trimmed and cut into 1-inch cubes
  • Salt and black pepper
  • 6 tablespoons butter
  • 1 onion, chopped
  • 3 tablespoons flour
  • 2 cups red wine
  • 3 tablespoons tomato paste
  • 1/2 teaspoon cayenne pepper
  • 2 large yellow-fleshed potatoes, such as Yukon gold, peeled and chopped
  • 1 9 ounce package frozen peas and pearl onions, thawed
  • 1 tablespoon sugar
  • 1 1- to 1-1/2-pound loaf crusty bread, halved crosswise


Preheat the oven to 325 degrees . Season the beef with salt and black pepper. In a Dutch oven or other ovenproof pot, melt 2 tablespoons butter over medium-high heat. Add the beef and cook until browned, about 8 minutes. Using a slotted spoon, transfer to a bowl and set aside.

Add 2 tablespoons butter and the chopped onion to the pot and cook over medium-low heat, stirring occasionally, until the onion is golden-brown, 8 to 10 minutes. Whisk in the flour and cook for 1 minute. Slowly whisk in the wine, tomato paste and cayenne and bring to a boil, whisking occasionally. Return the meat and any juices to the pot and stir in the potatoes. Cover and transfer to the oven. Cook until the meat is fork-tender, 1 to 1-1/4 hours.

Meanwhile, in a medium skillet, melt the remaining 2 tablespoons butter over medium heat. Add the peas and pearl onions, sugar and a pinch of salt. Cook, stirring occasionally, until the liquid is almost cooked off. Stir the vegetables into the stew.

Scoop out the insides of each bread half, leaving a 3/4-inch border. Place each bread bowl on a dinner plate and fill with the stew.