Bread Crust Stew

Name: Bread Crust Stew
Ingredients: 3 lbs stewing beef; 2 None garlic cloves, diced; 2 None onions, finely diced; 3 tbsp fresh thyme leaves; 2 None bay leaves, crumbled; 1 tsp black peppercorns; 2 cups dry white wine; 18 oz crusty brown bread mix; 1 None small leek, trimmed and sliced; 2/3 lb carrots, trimmed and diced; 2 lbs potatoes, peeled and diced

11 ingredients

4 steps

Ingredients

3 lbs stewing beef
2 None garlic cloves, diced
2 None onions, finely diced
3 tbsp fresh thyme leaves
2 None bay leaves, crumbled
1 tsp black peppercorns
2 cups dry white wine
18 oz crusty brown bread mix
1 None small leek, trimmed and sliced
2/3 lb carrots, trimmed and diced
2 lbs potatoes, peeled and diced

Directions

1

In a bowl, mix the beef with the garlic, onions, thyme, bay leaves and peppercorns together then pour over the wine. Cover and chill for 24 hours.
2

Prepare the bread mix according to the package instructions and leave to proof.
3

Preheat the oven to 350°F. Layer the beef, potato and vegetables into a 12 cup baking dish and season. Pour over the marinade so that the dish is two-thirds full. Add some water if necessary.
4

Knead the bread then roll out on a lightly floured work surface to the thickness of 1 inch, and so that it is 1 inch wider than the dish on each side. Cover the dish with bread dough then press into the edges of the dish. Bake for 2 to 2 1/2 hours. Cover with foil if the bread crust becomes too brown. Serve.