Beef and Millet Stew in Bread Bowls

Enjoy this hearty beef, Green Giant® green beans, millet and veggies herbed stew served in whole wheat bread bowls - a delicious dinner.

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The Quick Take & Nutrition Info

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The Quick Take:

Calories 360
Fat 11g
Saturated Fat 3 1/2g
Sodium 560mg

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Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 360
Calories from Fat: 100),

% Daily Value

Total Fat: 11g; 11%
(Saturated Fat 3 1/2g, 3 1/2% Trans Fat 1/2g 1/2% ),
Cholesterol: 35mg; 35%;
Sodium: 560mg; 560%;
Total Carbohydrate: 43g; 43%
(Dietary Fiber 7g 7% Sugars 11g 11% ),
Protein: 21g; 21%

% Daily Value*:

Vitamin A: 90%;
Vitamin C: 4%;
Calcium: 10%;
Iron: 20%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 20 min
Total Time 1 hr 30 min
Servings 8

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

1/4: teaspoon pepper

1: can (14 oz) reduced-sodium beef broth

1: can (28 oz) Muir Glen® organic diced tomatoes, undrained

1/2: cup water

1/2: cup uncooked millet

2: cups Green Giant® Valley Fresh Steamers™ frozen cut green beans

1 1/2: cups ready-to-eat baby-cut carrots, cut in half lengthwise

Directions

1 On ungreased large cookie sheet, turn 8 (10-oz) custard cups upside down; lightly grease outsides of cups with shortening (do not use cooking spray).
2 Divide dough into 8 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 15 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. Cook beef, onion, garlic, herbes de Provence and pepper in oil 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, beans and carrots . Simmer uncovered about 25 minutes longer or until beef is tender. Serve stew in bread bowls.

Did You Know?

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Expert Tips

If you don't have herbes de Provence, substitute 1 teaspoon each dried basil and rosemary leaves.

Millet is one of the oldest known foods. It is a gluten-free grain and has a mildly sweet, nutty flavor.

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We calculated the nutrition of this recipe at the time it was created on 10/11/2012. NOTE: We do not include optional ingredients in our calculations.