Tender beef, potatoes, carrots and tomatoes are slowly cooked into a rich, comforting stew and served inside crisp homemade bread bowls. This edible bread bowl beef stew combines the main course and the bread in one impressive serving, making it perfect for cozy dinners, family meals and special occasions.
Place the warm water and instant yeast in a large mixing bowl. Add the melted butter and salt. Gradually mix in the flour and knead for approximately 5 minutes, until you have a soft and smooth dough that is slightly tacky.
Cover the bowl and leave the dough in a warm place for 45–60 minutes, or until it has approximately doubled in size.
Pat the diced beef dry with paper towels. Heat the olive oil in a large pot over high heat. Add the beef without overcrowding the pot and sear until deeply browned on the outside.
Add the chopped onions and cook until softened. Stir in the tomato paste and cook for 1 minute. Add the grated or finely chopped tomatoes and continue cooking for a few more minutes.
Pour in the hot water and season with salt and black pepper. Cover the pot and simmer over low to medium heat for approximately 35–40 minutes.
Cut the potatoes and carrot into large bite-sized pieces and add them to the pot. Continue cooking for another 20–25 minutes, until the beef is tender, the vegetables are cooked and the sauce has thickened. Add a little more hot water only when necessary.
Gently deflate the risen dough and divide it into 6 equal pieces. Roll each piece into a circle. Lightly grease the outside of 6 oven-safe bowls, turn them upside down and carefully drape one piece of dough over each bowl.
Brush the dough with beaten egg and sprinkle with nigella seeds. Bake in a preheated fan oven at 180°C for 18–22 minutes, or until golden brown. Let the bowls cool briefly before carefully removing them from the moulds.
Place the bread bowls on serving plates and fill them with the hot beef stew. Serve immediately so the bread remains crisp on the outside.