Here I used a round bread cut out a hole in the top where I put the beef stew I prepared previously in a cast iron pot. My recipe I use looks like this:

  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 2 medium yellow onions, cut into 1-inch chunks
  • 7 cloves garlic, peeled and smashed
  • 1½ tablespoons tomato paste
  • ¼ cup all-purpose flour
  • 2 cups dry red wine
  • 2 cups beef broth
  • 2 cups water
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • 1½ teaspoons sugar
  • 4 large carrots, peeled and cut into 1-inch chunks on a diagonal
  • 1 pound small white boiling potatoes (baby yukons), cut in half
  • Fresh chopped parsley, for serving (optional)
  • 3 pounds of beef cut into cubes

First you brown the beef, cook for a bit to sear the outer portion, in the pot you put your oil and thyme, onions, garlic. Cook into oil till the aroma and flavour is in the oil. Then add broth, water, wine, tomato paste and flour. Next add your carrots and potatoes and cook for an hour until almost fully cooked. Add the beef next and cook until combined. Add more tomato paste if needed to get the consistency of thicker sauce. Put stew in created bread bowl and garnish with parsley.