The Mother Of Bread Bowls

What you need


  • 1k/2lb stewing beef
  • 2 onions, diced
  • 2 carrots, diced
  • 2 cloves garlic, finely chopped
  • 1 can chopped tomatoes
  • 2/3 bottle red wine
  • 1 tsp thyme
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 4 sturdy small round loaves of bread


  1. Preheat oven/hearth to 140°C/380°F
  2. Brown the beef in a large casserole (or cauldron over a fire) in batches - if you do too much at once it'll boil! Once it's all browned remove to a bowl.
  3. Fry onions and garlic together until soft, then add garlic and leave to fry for a further minute. Pour over tomatoes, red wine and sprinkle with thyme, pepper and salt.
  4. Stir all together and allow to come to the boil, then cover and leave to bake for around 3 hours, or until really soft and delicious.
  5. Cut the tops of each loaf and scoop out the bread in the middle then pour in the stew with plenty of gravy.
  6. Serve in your banqueting hall before a big night out pillaging or, even better, a massive war. Don't forget to murder your guests halfway through the meal for that extra touch!
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