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Beef and Millet Stew in Bread Bowls

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  0 reviews
  • 20 min prep time
  • 1 hr 30 min total time
  • 16 ingredients
  • 6 servings
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Enjoy this hearty beef, beans, millet and veggies herbed stew served in whole wheat bread bowls for a delicious dinner.

Ingredients

Bread Bowls

1
loaf (about 1 lb) frozen 100% whole wheat bread dough, thawed
1
tablespoon olive oil
1
teaspoon dried basil leaves

Stew

2
teaspoons olive oil
1
lb lean beef stew meat, cut into small pieces
1
medium onion, chopped (1/2 cup)
2
cloves garlic, finely chopped
2
teaspoons herbes de Provence*
1/2
teaspoon salt
1/4
teaspoon pepper
1
can (14 oz) reduced-sodium beef broth
1
can (28 oz) diced tomatoes, undrained
1/2
cup water
1/2
cup uncooked millet
1
cup ready-to-eat baby-cut carrots, cut in half lengthwise
1
cup frozen cut green beans (from 1-lb bag)

Steps

  • 1 Lightly grease outsides of 6 (10-ounce) custard cups with shortening (do not use cooking spray). Place cups upside down on large cookie sheet.
  • 2 Divide dough into 6 equal pieces. Shape each piece into ball. Roll or pat each ball into 6-inch round. Place dough round over bottom of each custard cup, stretching to fit. Brush dough with 1 tablespoon oil; sprinkle with basil. Cover; let rise in warm place 20 minutes.
  • 3 Heat oven to 350°F. Bake bread bowls 16 to 20 minutes or until golden brown. Cool 5 minutes; remove from cups to cooling rack. Cool completely, about 30 minutes. (Interiors of bread bowls may be slightly moist.)
  • 4 Meanwhile, in 3-quart saucepan, heat 2 teaspoons oil over medium-high heat. Add beef, onion, garlic, herbes de Provence, salt and pepper. Cook 5 to 6 minutes, stirring occasionally, until beef is lightly browned.
  • 5 Stir in broth, tomatoes and water. Heat to boiling. Reduce heat to low. Cover; simmer 45 minutes. Stir in millet, carrots and green beans. Cook uncovered about 25 minutes or until beef is tender. Serve stew in bread bowls.
  • 1 Lightly grease outsides of 6 (10-ounce) custard cups with shortening (do not use cooking spray). Place cups upside down on large cookie sheet.
  • 2 Divide dough into 6 equal pieces. Shape each piece into ball. Roll or pat each ball into 6-inch round. Place dough round over bottom of each custard cup, stretching to fit. Brush dough with 1 tablespoon oil; sprinkle with basil. Cover; let rise in warm place 20 minutes.
  • 3 Heat oven to 350°F. Bake bread bowls 16 to 20 minutes or until golden brown. Cool 5 minutes; remove from cups to cooling rack. Cool completely, about 30 minutes. (Interiors of bread bowls may be slightly moist.)
  • 4 Meanwhile, in 3-quart saucepan, heat 2 teaspoons oil over medium-high heat. Add beef, onion, garlic, herbes de Provence, salt and pepper. Cook 5 to 6 minutes, stirring occasionally, until beef is lightly browned.
  • 5 Stir in broth, tomatoes and water. Heat to boiling. Reduce heat to low. Cover; simmer 45 minutes. Stir in millet, carrots and green beans. Cook uncovered about 25 minutes or until beef is tender. Serve stew in bread bowls.

Expert Tips

*1 teaspoon dried basil leaves plus 1 teaspoon dried rosemary leaves can be substituted for the herbes de Provence.

These individual bread bowls with millet stew are adorable. Millet is high in protein, B vitamins, copper and iron. An added benefit is that millet does not contain gluten, so it can be tolerated by those allergic to wheat.

Whole Grain Serving: 1/2

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
490
Calories from Fat
160
% Daily Value
Total Fat
17g
27%
Saturated Fat
5g
24%
Trans Fat
1g
1%
Cholesterol
45mg
15%
Sodium
870mg
36%
Total Carbohydrate
58g
19%
Dietary Fiber
9g
37%
Sugars
13g
13%
Protein
26g
26%
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
15%
15%
Calcium
15%
15%
Iron
40%
40%
Exchanges:
2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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