Vegetarian Stew in Bread Bowls Recipe

Vegetarian Stew in Bread Bowls Recipe photo by Taste of Home

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My husband had just gotten me a slow cooker after our third baby was born and I didn't have a lot of time to cook. This was our first meal out of it! Make sure all of the vegetables are cut the same size so they cook evenly.—Maria Keller, Antioch, Illinois

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Vegetarian Stew in Bread Bowls Recipe

Prep: 30 min. Cook: 8 -1/2 hrs.

Yield: 10 Servings

30 510 540

Ingredients

1 can (28 ounces) Italian crushed tomatoes
4 medium red potatoes, cubed
2 cups chopped celery
1-1/2 cups chopped carrots
2 medium parsnips, cut unto 1/2-inch pieces
2 medium leeks (white portion only), cut into 1/2-inch pieces
1 can (14-1/2 ounces) vegetable broth
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
3 tablespoons cornstarch
3 tablespoons cold water
10 round loaves sourdough bread (8 to 9 ounces each)

Directions

In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 8-9 hours or until vegetables are tender.
Combine cornstarch and water until smooth; stir into stew. Cover and cook on high for 30 minutes or until thickened.
Cut a thin slice off the top of bread. Hollow out bottom, leaving a 1/2-in. shell (discard removed bread or save for another use). Fill bread shells with stew. Yield: 10 servings.

Nutritional Facts 3/4 cup stew with 1 bread bowl equals 557 calories, 3 g fat (1 g saturated fat), 0 cholesterol, 1,580 mg sodium, 112 g carbohydrate, 7 g fiber, 21 g protein.

Originally published as Vegetarian Stew in Bread Bowls in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2011, p52

Serve It in Bread Bowls

For an attractive presentation that's delicious, too, serve stew in individual bread bowls. Many bakeries carry small round loaves specifically for this purpose. If you cannot find any, look for extra-large crusty buns or firm sourdough rolls instead.

Cut the top off of each loaf or bun and scoop out the interior to create a bowl. Place each bread bowl on a plate and ladle the stew into the bowl right before serving. Serve tops alongside.