Bread Crust Stew

11 ingredients
4 steps

Ingredients

  • 3 pounds stewing beef
  • 2 garlic cloves diced
  • 2 onions finely diced
  • 3 tablespoons fresh thyme leaves
  • 2 bay leaves crumbled
  • 1 teaspoon black peppercorns
  • 2 cups dry white wine
  • 18 ounces bread mix crusty brown
  • 1 leek small, trimmed and sliced
  • 2/3 pound carrots trimmed and diced
  • 2 pounds potatoes peeled and diced

Directions

  1. 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. 2
    Prepare the bread mix according to the package instructions and leave to proof.
  3. 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. 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.

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