French Beef Stew in a Bread Bowl

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This spectacular beef stew served in a bread bowl looks like it came from a restaurant!
Instructions
  1. In large bowl, toss beef with flour to coat. In 5 to 6 quart saucepot, heat oil over medium-high heat until very hot. Add beef and cook 5 minutes to brown, stirring occasionally. Add broth, and thyme; heat to boiling. Reduce heat to medium-low; simmer 10
  2. Stir in tomatoes with their juice and tomato paste. Heat to boiling; boil 5 minutes. Stir in carrots, potatoes, leek, salt, and pepper. Reduce heat to medium-low; simmer, covered, 45 minutes or until beef and vegetables are tender, stirring occasionally.
  3. About 15 minutes before stew is done, preheat oven 400°. Place bowls on cookie sheet. Bake 10 minutes to warm.
  4. With sharp knife, cut out 4 inch circle from top of each bread bowl, then scoop out soft center of bowls making sure bottom and sides of bowls are intact. Ladle stew into bowls. Sprinkle with parsley, if desired, and serve with soft bread center.