Enjoy this hearty beef, beans, millet and veggies herbed stew served in whole wheat bread bowls for a delicious dinner.
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 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
- Cholesterol
- 45mg
- 15%
- Sodium
- 870mg
- 36%
- Total Carbohydrate
- 58g
- 19%
-
- Dietary Fiber
- 9g
- 37%
- Sugars
- 13g
- Protein
- 26g
- 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.
© 2016 ®/TM General Mills All Rights Reserved