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Beef and Millet Stew in Bread Bowls

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

  • 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) diced tomatoes, undrained
1/2
cup water
1/2
cup uncooked millet
2
cups 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.

Nutrition Info

The Quick Take:

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

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:
3
*Percent Daily Values are based on a 2,000 calorie diet.

Did You Know?

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.

Ratings & Reviews

We calculated the nutrition of this recipe at the time it was created on 12/04/2013. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.

Facts about this Recipe

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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:
3
*Percent Daily Values are based on a 2,000 calorie diet.

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