Beef and Millet Stew in Bread Bowls

 

1

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

1

tablespoon olive oil

1

teaspoon dried basil leaves

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)

• 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.