Bread Crust Stew

Name: Bread Crust Stew
Yield: 4 servings
Ingredients: 3 lbs stewing beef; 2 None garlic cloves, diced; 2 None onions, finely diced; 3 tbsp fresh thyme leaves; 2 None bay leaves, crumbled; 1 tsp black peppercorns; 2 cups dry white wine; 18 oz crusty brown bread mix; 1 None small leek, trimmed and sliced; 2/3 lb carrots, trimmed and diced

Beef

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Ingredients

3 lbs stewing beef
2 None garlic cloves, diced ⓘ
2 None onions, finely diced
3 tbsp fresh thyme leaves
2 None bay leaves, crumbled ⓘ
1 tsp black peppercorns ⓘ
2 cups dry white wine ⓘ
18 oz crusty brown bread mix ⓘ
1 None small leek, trimmed and sliced ⓘ
2/3 lb carrots, trimmed and diced ⓘ

Instructions

In a bowl, mix the beef with the garlic, onions, thyme, bay leaves and peppercorns together then pour over the wine. Cover and chill for 24 hours.
Prepare the bread mix according to the package instructions and leave to proof.
Preheat the oven to 350°F. Layer the beef, potato and vegetables into a 12 cup baking dish and season. Pour over the marinade so that the dish is two-thirds full. Add some water if necessary.
Knead the bread then roll out on a lightly floured work surface to the thickness of 1 inch, and so that it is 1 inch wider than the dish on each side. Cover the dish with bread dough then press into the edges of the dish. Bake for 2 to 2 1/2 hours. Cover with foil if the bread crust becomes too brown. Serve.

Nutrition & Diet Analysis (per serving)

488 kcal 24% DV

Protein Fat Carbs

Macronutrients

Protein 10.2g 20% DV

Total Fat 15.8g 20% DV

Carbs 81.2g 30% DV

Fiber 18.7g 67% DV

Sugar 12.2g 24% DV

Electrolytes

Sodium 308.5mg 13% DV

Potassium 1429.8mg 30% DV

Vitamins & Minerals

Vitamin A 995.8mcg 100% DV

Vitamin C 62.2mg 69% DV

Vitamin D 0.1mcg

Calcium 384.8mg 30% DV

Iron 17.6mg 98% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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