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Ingredients Jump to Instructions ↓

  1. 1 loaf (about 1 lb) frozen 100% whole wheat bread dough, thawed

  2. 1 tablespoon olive oil

  3. 1 teaspoon dried basil leaves

  4. 2 teaspoons olive oil

  5. 1 lb lean beef stew meat, cut into small pieces

  6. 1 medium onion, chopped (1/2 cup)

  7. 2 cloves garlic, finely chopped

  8. 2 teaspoons herbes de Provence*

  9. 1/2 teaspoon salt

  10. 1/4 teaspoon pepper

  11. 1 can (14 oz) reduced-sodium beef broth

  12. 1 can (28 oz) diced tomatoes, undrained

  13. 1/2 cup water

  14. 1/2 cup uncooked millet

  15. 1 cup ready-to-eat baby-cut carrots, cut in half lengthwise

  16. 1 cup frozen cut green beans (from 1-lb bag)

Instructions Jump to Ingredients ↑

  1. Lightly grease outsides of 6 (10-ounce) custard cups with shortening (do not use cooking spray). Place cups upside down on large cookie sheet.

  2. Divide dough into 6 equal pieces. Shape each piece into ball. Roll or pat each ball into 6-inch round. Place dough round over bottom of each custard cup, stretching to fit. Brush dough with 1 tablespoon oil; sprinkle with basil. Cover; let rise in warm place 20 minutes.

  3. Heat oven to 350°F. Bake bread bowls 16 to 20 minutes or until golden brown. Cool 5 minutes; remove from cups to cooling rack. Cool completely, about 30 minutes. (Interiors of bread bowls may be slightly moist.)

  4. Meanwhile, in 3-quart saucepan, heat 2 teaspoons oil over medium-high heat. Add beef, onion, garlic, herbes de Provence, salt and pepper. Cook 5 to 6 minutes, stirring occasionally, until beef is lightly browned.

  5. Stir in broth, tomatoes and water. Heat to boiling. Reduce heat to low. Cover; simmer 45 minutes. Stir in millet, carrots and green beans. Cook uncovered about 25 minutes or until beef is tender. Serve stew in bread bowls.

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