I wasn’t sure what to call this and I know that the photos really do not do this dish justice, but this truly is heaven in a bread bowl ! Thats it, thats what I will call it, ‘Heaven in a Bowl’, perfect. I know Hubby will moan that for SEO reasons thats a terrible title, but on this occasion I just don’t care !
Trust me, I do not say this lightly, but this is the most gorgeous, most filling, most hearty, warming and homely dish that I have ever eaten, I am in love with this dish, its the perfect winter warmer and with frosts forecast and the nights drawing in, this is just what the doctor ordered.
We used a gorgeous sourdough from Waitrose, ‘Gail’s potato & rosemary sourdough loaf ‘, the rosemary just complimented the dish perfectly, with a nice glass of red wine, served with green beans, this is the dish of the winter for me. Coming in from a cold, dark evening to the smell of this cooking, candles lit, glass of wine already poured, I would feel the luckiest person alive. Easily pleased you may be thinking, but for me sometimes its the simple things that count.
700g very thinly sliced beef sirloin
Cracked fresh black pepper
¼ teaspoon onion powder
4 tablespoons plain flour
2 onions, quartered and thinly sliced
10 ounces/280g white mushrooms, sliced
½ teaspoon dried thyme
2 cloves garlic, finely minced
4 cups beef stock, hot
4 sourdough bread bowls, centres hollowed out and reserved for dipping
4 slices provolone cheese
Add the thinly sliced beef sirloin to a large bowl, and season with a couple of pinches of salt and cracked black pepper, plus the onion powder, and toss to coat; sprinkle over 2 tablespoons of the flour, and again, toss to coat.
Place a non-stick pan over medium-high heat, and drizzle in about 3-4 tablespoons of the oil; once hot, add about half of the sirloin in, and allow it to brown for about a minute or two, then toss, and allow it to brown on the other sides for another 1-2 minutes, and remove onto a plate, repeat with the remaining half of the sirloin, and set aside.
Next, add a little more oil to the pot if needed, and add in the sliced onions, along with a pinch of salt and cracked black pepper; allow the onions to caramelize for roughly 6 minutes, stirring frequently to avoid burning them, until golden-brown and softened; then, add in the mushrooms, and allow them to continue saute with the onions for another 6 minutes or so, stirring frequently.
Add in the dried thyme and the garlic, and stir.
Once the garlic becomes aromatic, sprinkle in the remaining 2 tablespoons of flour (the tablespoons can be a bit “heaping”) over the onion/mushroom mixture, and stir well to combine and blend; next, slowly add in the hot beef stock, stirring all the while to avoid any little flour “lumps” from forming.
Reduce the heat to medium-low, and allow the stew to simmer gently for about 10 minutes, uncovered, just to “tighten” it up a bit, and to allow the flavors to marry; after 10 minutes, turn off the heat, and add the seared sirloin back in, along with any accumulated juices, and stir to combine; check to see if you need any additional salt/pepper.
To serve, ladle some stew into your hollowed out sourdough bowls, top with a slice of provolone, and place the bread bowls onto a foil-lined baking sheet and under the grill for just a couple of moments to melt the cheese and make it gooey.
Serve with some of the hollowed out, left-over sourdough bread on the side, for dipping.