Pinterest

0
Save

0
Print

0
Facebook

0
Email

0

Beef and Millet Stew in Bread Bowls

Prep 20 min
Total 1 hr 30 min
Ingredients 16
Servings 6

Enjoy this hearty beef, beans, millet and veggies herbed stew served in whole wheat bread bowls for a delicious dinner. ...MORE+ LESS-

Ingredients

Bread Bowls

loaf (about 1 lb) frozen 100% whole wheat bread dough, thawed

tablespoon olive oil

teaspoon dried basil leaves

Stew

teaspoons olive oil

lb lean beef stew meat, cut into small pieces

medium onion, chopped (1/2 cup)

cloves garlic, finely chopped

teaspoons herbes de Provence*

1/2

teaspoon salt

1/4

teaspoon pepper

can (14 oz) reduced-sodium beef broth

can (28 oz) diced tomatoes, undrained

1/2

cup water

1/2

cup uncooked millet

cup ready-to-eat baby-cut carrots, cut in half lengthwise

cup frozen cut green beans (from 1-lb bag)

Steps

Hide Images

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 Facts

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%
Potassium: 840mg; 24%
Total Carbohydrate: 58g; 19%
Dietary Fiber 9g 37% Sugars 13g
Protein: 26g

% 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;