Beef and Millet Stew in Bread Bowls

Beef and Millet Stew in Bread Bowls

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

Prep Time

20

Minutes

Total Time

1:30

Hr:Mins

Makes

6

servings

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)
  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.
Makes 6 servings (1 bowl and 1 1/4 cups stew each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
*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:

1 Serving (1 Serving)
  • Calories 490
    • (Calories from Fat 160),
  • Total Fat 17g
    • (Saturated Fat 5g,
    • Trans Fat 1g),
  • Cholesterol 45mg;
  • Sodium 870mg;
  • Total Carbohydrate 58g
    • (Dietary Fiber 9g,
    • Sugars 13g),
  • Protein 26g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.