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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)

SAVE ON THIS RECIPE!

LOCATION

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.

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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;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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