The Ultimate Comfort Food: Beef Stew with Homemade Sourdough Bread
Nothing beats the classic combination of beef stew and freshly baked sourdough bread for hearty, soul-warming meals. This pairing epitomizes comfort food—rich, savory, and perfect for cozy evenings. Let’s explore how to create this delicious duo that’s as enjoyable to make as it is to eat.
Why Beef Stew and Sourdough Bread?
Beef stew is a timeless dish known for its tender chunks of beef, flavorful vegetables, and profoundly satisfying broth. When paired with homemade sourdough bread, it becomes a rustic gourmet meal. The tangy, chewy bread soaks up the stew’s rich flavors, making each bite irresistible.
Whether hosting a family dinner or craving a comforting solo meal, this recipe will become a favorite.
Classic Beef Stew with Homemade Sourdough Bread
Equipment
- Dutch oven
- large mixing bowl
- ladle
- loaf pan
Ingredients
Beef Stew:
- 2 lbs beef chuck cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion diced
- 3 garlic cloves minced
- 3 carrots peeled and sliced
- 3 celery stalks chopped
- 3 medium potatoes cubed
- 2 tbsp tomato paste
- 1 cup red wine optional
- 4 cups beef broth
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
Sourdough Bread:
- 3 cups all-purpose flour
- 1 cup sourdough starter active and bubbly
- 1 1/4 cups water
- 1 1/2 tsp salt
Instructions
Step 1: Prepare the Sourdough Bread Dough
- Combine the sourdough starter, water, and flour in a large mixing bowl. Mix until a shaggy dough forms.
- Cover the bowl with a clean towel and let rest for 30 minutes.
- Add salt and knead the dough until smooth and elastic (about 10 minutes).
- Transfer the dough to a greased bowl, cover, and let it ferment at room temperature for 12–24 hours.
Step 2: Sear the Beef
- Heat olive oil in a Dutch oven over medium-high heat.
- Season the beef cubes with salt and pepper, then sear them in batches until browned on all sides. Remove and set aside.
Step 3: Build the Stew Base
- In the same pot, sauté onions, garlic, carrots, and celery until softened.
- Stir in tomato paste and cook for 1–2 minutes.
- Deglaze the pot with red wine (if using), scraping up any browned bits.
Step 4: Simmer the Stew
- Return the beef to the pot and add potatoes, broth, bay leaves, and thyme.
- Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally, until the beef is tender and the flavors meld.
Step 5: Bake the Bread
- Preheat your oven to 450°F (232°C). Place a Dutch oven or baking stone inside to heat.
- Shape the dough into a round loaf and place it on parchment paper. Let it rest for 30 minutes.
- Carefully transfer the dough to the preheated Dutch oven or baking stone. Cover and bake for 20 minutes.
- Remove the lid and bake for 10–15 minutes or until the crust is golden brown.
Step 6: Serve and Enjoy
- Ladle the hot beef stew into bowls.
- Slice the sourdough bread and serve it alongside the stew.
- Enjoy the ultimate comfort food combination!
Notes
Make-Ahead Tip: The stew can be made a day in advance and reheated as the flavors deepen.
Bread Timing: Start your sourdough a day before you plan to serve the meal.
Nutrition
Why You’ll Love This Recipe
This beef stew with sourdough bread isn’t just a meal—it’s an experience. The slow cooking melds the flavors beautifully, while the homemade bread offers a sense of accomplishment and adds a tangy, fresh complement to the hearty stew.
This dish will warm and satisfy your table, whether it’s a cold winter evening or a rainy day.
What are you waiting for? Grab your ingredients and start cooking this cozy, flavorful classic today!
