Make your own free website on
Beef Stew in a Loaf
Home | Beef Pot Pie with Potato Biscuit Crust | Beef Tips Creole | Bengal Curry and Pineapple Rice | Bolichi (Stuffed Eye of the Round of Beef) | Candlemas Sunrise | Divinely Spiced Wine | Feather Cake | Lavender Lace Cakes | Beef Tenderloin with Claret Sauce | Beef Stew in a Loaf | Boiled Beef Brisket with Green Sauce | Fairy Milk | Florentine Beef Pinwheels | German Kraut Kuchen | Honey Cake | Hot Spiced Wine | Kinship Cookies | Grillades | Lemon Bread | Irish Potato Bread | Moon Beam Cookies | Brede's Braid Bread | Candlemas Crescent Cakes | Candlemas Crescent Cakes | Maple Nut Muffins | Waking Earth Cake | Sour Cream and Honey Cake | Spiced Hot Chocolate | The Best Scones | Sea Hag Clam Chowder | Moon Beam Cookies | Beef Parmesan | Brede's Braid Bread | Beef in Nutmeg | Bavarian Pot Roast | Witch Bread | Spiced Milk with Honey | Lemon Pudding Cake | Angelic Biscuits | Beef Kabobs au Poivre | About Me | Favorite Links | Contact Me | Ostkaka: Swedish Cheesecake | Lemon Poppy Seed Muffins | Sun Shine Sugar Cookies with Orange Frosting

Recipes by Crimsonwolf

Imbolc Living

Beef Stew in a Loaf



This recipe is from my good friend Paul Hutchens, the proud Proprietor of Rick's Cafe.


1 6-inch round loaf of Shepherd's bread per person

8 ounces beef stew per person


Cut the top off of the loaf.  Hollow out some of the bread; fill with beef stew.  Top with cheddar cheese.  Put top back on bread.  Serve with butter.


1 tablespoon olive oil

2-1/2 pounds beef stew meat, trimmed and cubed

1 onion, chopped

1/2 teaspoon Tabasco

1/2 Teaspoon granulated garlic

pinch of basil

1 tablespoon oregano

4 sprigs parsley

1 pint diced tomatoes

1 quart beef stock

8 ounces V-8 juice

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

8 ounces tomato juice

1/2 cup Burgundy wine

1/2 teaspoon onion salt

salt and pepper to taste

1/2 teaspoon celery salt

1 stalk celery, chopped

1 large potato, chopped

1 medium turnip, chopped

2 carrots, diced

1/4 pound cabbage, shredded

1/4 pound mushrooms

1/2 cup frozen peas

1/4 cup frozen corn

1/4 pound butter

1/4 cup flour




In a large pot, add oil and stew meat.  Simmer until meat is cooked.  Add chopped onion, then Tabasco, garlic, basil and oregano.  Cook until onions are clear.  Add parsley, diced tomatoes, beef stock, V-8, Worcestershire, soy sauce, tomato juice and Burgundy.  Season with onion salt, salt, pepper and celery salt.  Let simmer at least 30 minutes.  Add celery, potato, turnip, carrots, cabbage and mushrooms.  Cook until celery and carrots are soft, but nor mushy.  Add peas and corn; cook five minutes longer.  Check spices and add butter and flour.  Cook as long as possible, but for at least 3 hours. 

Serving Information

Serves: 10



Where Instinct is Wiser....