Pumpkin Beef Stew in Gluten-Free Bread Bowls Recipe, Allergen Free - Breads from Anna

Pumpkin Beef Stew in Gluten-Free Bread Bowls

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Enjoy Fall’s harvest vegetables in this hearty beef stew served in bread bowls made any Anna's yeast rising bread mixes.  This is comfort food at its finest!

Yield:  Four hearty bread bowls with stew

INGREDIENTS

For Bread Bowls:

  • 1 package Breads from Anna ® Original Bread Mix, Corn & Dairy Free Bread Mix, or Classic Herb Bread Mix
  • 2 Tablespoons honey or sugar (optional for bread machine preparation)
  • ½ cup of warm water (105-115 degrees) for yeast
  • 1 packet of active dry yeast (included with mix)
  • ¼ cup oil
  • 3 jumbo eggs at room temperature (total egg measurement will be 2/3 – ¾ cup)
  • 1 Tablespoon apple cider vinegar
  • 3/4 cup of warm water or liquid of choice

For Pumpkin Beef Stew:

  • 1 ¼ pounds beef stew meat, cut into bite-size chunks.
  • 2 teaspoons salt (or to taste; we used low sodium broth, but you may wish to use less salt if using regular strength broth)
  • ¾ teaspoon pepper
  • 2 Tablespoons Breads from Anna ® Corn & Dairy Free Mix (you may also use corn starch or tapioca starch)
  • 2 Tablespoons canola or olive oil
  • 1 ¼ cup diced onion (approximately 1 medium onion)
  • 1 ½ cup sliced carrots (approximately 3-4 medium carrots)
  • 1 cup chopped peppers (approximately 1 pepper)
  • ¾ cup sliced celery (approximately 3 ribs)
  • 1-2 teaspoons minced garlic to taste (approximately 3-6 cloves)
  • 5 cups diced potatoes (approximately 4-5 medium potatoes)
  • 1 15 oz. can pumpkin puree
  • 3 ½ cups beef stock
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 cups kale, leaves only, chopped
  • 1 ½ cups chopped tomatoes (approximately 2 tomatoes)
  • ¼ cup chopped fresh basil

 DIRECTIONS:

To prepare bread bowls:

  1. Preheat oven to 350 degrees. Set rack to center
  2. Cover a cookie sheet with lightly oiled parchment paper.
  3. Dissolve honey or sugar in ½ cup warm water. Mix in yeast and set aside until mixture is foamy (5-10 minutes).
  4. In the bowl of a heavy-duty mixer combine eggs, vinegar, oil, and warm liquid. Add dry mix and blend on low until well combined.  Add yeast mixture.  Gradually increase speed to high and beat for 3-4 minutes.
  5. Get a bowl of warm water next to your workstation to help with shaping bread bowls. Wet hands thoroughly with warm water and divide dough into 4 sections.  Re-wet hands as necessary to keep free of dough.  Shape each section gently into a ball, smoothing out creases in the dough as you go.  (These balls will turn into "bowls" later).
  6. Place in a warm dry place until dough has doubled in bulk, approximately 75-90 minutes.
  7. Brush entire dough ball (future bowl) with egg yolk and bake 20 minutes then cover with foil. Bake for an additional 25-30 minutes. The internal temperature of the bread should be between 195-200 degrees.
  8. Remove pan from the oven and place bread balls (future bowls) on wire cooling rack for 45-60 minutes. Slice off “lids” and scoop out centers.  Now you have your bread bowl!
  9. Fill bowls with hot stew and enjoy!
  10. If preparing bread bowls in advance, continue through step 7. Just before you are ready to add stew, place bowls on a baking sheet and toast in a 350-degree oven for about 5 minutes.

 To prepare the stew:

  1. Place stew meat in a bowl and toss with corn & dairy free mix, salt, and pepper.
  2. Heat the oil over medium-high heat in a large pot. Add coated beef to the pot and allow to sear for 5-10 minutes until browned on all sides, stirring frequently.
  3. Add onion, carrots, peppers, celery, and garlic. Cook an additional 5 minutes, continuing to stir frequently.
  4. Add potatoes, pumpkin, broth, thyme, and oregano, and reduce heat to low. Place lid loosely on pot and allow stew to simmer for 1 ½ hours.  Add kale and simmer an additional 15 minutes or until beef is tender.
  5. Remove from heat and add tomatoes and basil to finish stew.

 

 


Mary Kay November 13, 2016

Looks great! And I love Rebecca’s comment about using chicken and sweet potatoes as I raise chickens and have a freezer full of it! Now how about a recipe for what to do with the bread you’ve scooped out? Croutons or bread pudding? Maybe toasted bread crumbs? Thanks!


rebecca November 05, 2015

Made this but changed it some.
Used turkey meat & chicken broth, also used sweet potatoes. Turned out delicious! Just made the bread wow great.


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