We are just going to go ahead and tell you, your family is going to love this recipe. I made this last night and Andy loved it. This is one of Suzette’s recipes and it is out of sight. It is great on a cold winter night. It leaves you feeling warm and all good inside. This recipe can be easily adapted for the Crock pot. Don’t be afraid to change up this recipe and add some different vegetables to it. I added 2 parsnips and turnip roots and left out the potatoes.

Beef Soup in Bread Bowl

Items you will need-
2 ½ pounds beef stew meat
½ cup all purpose flour
Salt and pepper to taste
2 tablespoons oil
1 medium onion, sliced
8 ounces mushrooms, sliced
5 cloves garlic, minced
5 red potatoes, diced
1 16 ounce package of baby carrots
1 large eggplant, peeled and diced
1 cup red wine
1 can beef broth
2 tablespoons Worcestershire sauce
2 Bay leaves
2 tablespoons dried parsley
1 beef bouillon
4 sour dough bread rounds

Let’s get this soup on-
Get you a large Dutch oven out or a large black skillet with a lid. Get you some oil and heat it over medium heat. While your oil is heating, season your beef with salt and pepper. Don’t be stingy with the salt and pepper, season it up good. Next you want to dredge the meat in the flour. Your oil should be good and hot by now. Add your meat to the pot. You’re gonna want to cook the meat until it is golden brown. Remove the meat and add your onions, mushrooms and garlic and cook for about 5 minutes. When you start smelling the garlic it is time to add the potatoes, carrots, and eggplant. Stir those vegetables good. You want the vegetable to be coated with all that goodness from the pot. Keep on cooking for about 5-7 minutes. Doesn’t that smell savory? Throw that meat back into the pot. Go on and increase your heat to medium high and slowly stir in the red wine. Don’t be getting you a nip off of the wine, just add it to the pot. Next add the beef broth, Worcestershire sauce and bay leaves, continue to stir until it your gravy thickens up. Man, this going to be some srumdidilyumptious. Reduce heat to low and add the bouillon cube. Now it is time to get you a piece of lite bread and sop up some of that broth and taste it. You got to know if it needs anything. Does it need anything? If so add it. If not cover that pot and cook until meat is fork tender, that could take anywhere from 1 ½ – 3 hours. Right before the soup is ready cut the top off of the bread rounds and remove the inside of the bread. Cube the bread and toss it with olive oil and garlic salt. You are going to want to brush the bread rounds too. We don’t want to make them jealous. Bake in a 350 degree oven until toasted. Once the stew is ready; remove bay leaves and garnish with the parsley. Get ready for some fine eating folks. Ladle that hot and tasty soup into the bread bowls, add the toasted bread to the top of soup and savor each and every bite.