IRISH STEW BREAD BOWLS

 

SERVES 4

INGREDIENTS

1 Package Ruprecht Irish Stew, Prepared According to Package Directions
4 Sourdough Rounds, Approximately 6” - 8” Diameter
½ Cup Gruyere or Mozzarella Cheese, Shredded

Chef’s Tip: Break up the larger beef pieces with a wooden spoon or spatula as it is heating.

 

DIRECTIONS

  1. Preheat oven to 400°F.

  2. With a serrated knife make a straight cut across the dome of the round, about 1” – 1 ½” from the top. Remove the top and save to eat with the meal. Using your fingers or a spoon, gently pull the inner bread from the round, leaving ¾” – 1” thickness around the sides.

  3. Place the prepared bread bowls onto a parchment-lined baking sheet and bake for 3 minutes.

  4. Remove the bread bowls from the oven, then fill each bread bowl just below the top with heated Ruprecht Irish Stew.

  5. Top each bread bowl with cheese and bake for an additional 5 minutes, or until the cheese is melted.