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Beef and Millet Stew in Bread Bowls

Enjoy this hearty beef and veggie stew served in bread bowls – a delicious dinner.

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Prep Time 20 min
Total Time 1 hr 30 min
Servings 6

Ingredients

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)

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Directions

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

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

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 490
Calories from Fat: 160),

% Daily Value

Total Fat: 17g; 17%
(Saturated Fat 5g, 5% Trans Fat 1g 1% ),
Cholesterol: 45mg; 45%;
Sodium: 870mg; 870%;
Total Carbohydrate: 58g; 58%
(Dietary Fiber 9g 9% Sugars 13g 13% ),
Protein: 26g; 26%

% Daily Value*:

Vitamin A: 50%;
Vitamin C: 15%;
Calcium: 15%;
Iron: 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;