Beef and Millet Stew in Bread Bowls

Name: Beef and Millet Stew in Bread Bowls
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters ready-to-eat baby-cut carrots, cut in half lengthwise; 454 grams lean beef stew meat, cut into small pieces; 454 grams loaf (about frozen 100% whole wheat bread dough, thawed; 397 grams can reduced-sodium beef broth; 794 grams can diced tomatoes, undrained; 1 teaspoon dried basil leaves; 2 cloves garlic, finely chopped; 237 milliliters frozen cut green beans (from 1-lb bag); 2 teaspoons herbes de Provence; 118 milliliters uncooked millet; 1 Tbsp olive oil; 2 teaspoons olive oil; 118 milliliters medium onion, chopped; 0 teaspoons pepper; 1 teaspoons salt; 118 milliliters water

Need a dairy free main course? Beef and Millet Stew in Bread Bowls could be an amazing recipe to try. One portion of this dish contains about 33g of protein, 13g of fat, and a total of 528 calories. This recipe serves 6. This recipe covers 25% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. If you have ready-to-eat baby-cut carrots, canned tomatoes, water, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. Autumn will be even more special with this recipe.

Instructions

Lightly grease outsides of 6 (10-ounce) custard cups with shortening (do not use cooking spray).

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Cooking Spray

Shortening

Custard

Place cups upside down on large cookie sheet.

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Baking Sheet

Divide dough into 6 equal pieces. Shape each piece into ball.

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Dough

Roll or pat each ball into 6-inch round.

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Roll

Place dough round over bottom of each custard cup, stretching to fit.

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Custard

Dough

Brush dough with 1 tablespoon oil; sprinkle with basil. Cover; let rise in warm place 20 minutes.

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Basil

Dough

Cooking Oil

Heat oven to 350F.

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Oven

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.)

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Bread Bowls

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Wire Rack

Oven

Bowl

Meanwhile, in 3-quart saucepan, heat 2 teaspoons oil over medium-high heat.

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Cooking Oil

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Sauce Pan

Add beef, onion, garlic, herbes de Provence, salt and pepper. Cook 5 to 6 minutes, stirring occasionally, until beef is lightly browned.

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Herbes De Provence

Salt And Pepper

Garlic

Onion

Beef

Stir in broth, tomatoes and water.

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Tomato

Broth

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.

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Green Beans