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Beef Stew in a Bread Bowl


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  • 1 Tbs. Vegetable Oil
  • 1 lb. Boneless Sirloin, cut into bite sized pieces
  • 1 Packet Onion Soup Mix
  • 1/2 Packet Brown Gravy Mix
  • 1 Large Potato, peeled and diced
  • 1 Can Tomatoes, diced, undrained
  • 2 Cups Water
  • 2 Cups Baby Carrots, sliced thin
  • 2 Cups Frozen Peas
  • Salt & Pepper to taste
  • 1 Can Large Biscuits (Pillsbury Grands)



Step 1

Preheat oven to 350 degrees. Lightly spray a large muffin tin with cooking spray. Heat the vegetable oil in a large pot or Dutch oven. Add the steak and cook until browned on all sides. Add the onion soup, gravy, potatoes, tomatoes, water and vegetables. Bring to a boil and simmer while you prepare the bread bowls. Open the biscuits and flatten them to about 1/4" thick. Lay one in each muffin tin and form a bowl, pushing the bread up until you have a slight rim. Save extra biscuits for another use. Spoon the beef stew into the bread cups. Cover with foil and bake for 10 minutes. Uncover and bake for 10 more minutes or until bread bowls are browned and stew is bubbly.

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