Bread Bowl Hamburger Stew

Add oil to a preheated large pan on medium heat. Add celery, carrots, onion, green beans and garlic. Cook for 3 minutes, stirring frequently. Move all the vegetables to one side of the pan and slightly slide that portion of the pan off the burner. Increase heat to medium high. Add ground beef to the empty portion of pan. Cook meat, breaking it up into small chunks as it browns. As the meat cooks, stir the vegetables a couple of times to prevent the bottom from browning.

When the meat is almost all the way cooked, add salt, pepper, garlic powder, onion powder, thyme, rosemary and corn. Slide the pan back over the heat and incorporate the vegetables into the meat mixture and cook until all of the beef is brown. Reserve 1/2 cup of beef broth and add the remaining to the pan. Add Maggi Seasoning. Stir. Allow it to come to a boil. Cover and reduce heat to medium low. Simmer for 15 minutes or until vegetables are tender.

In the meantime, hollow out the bread boules: Use a serrated knife to slice off the top quarter to third of each loaf of bread. Use your hands to pull out the interior, leaving a wall at least 3/4” thick. Set aside.

Next, add cornstarch to the reserved beef broth. Stir until smooth.

After 15 minutes of simmering, increase heat to bring stew to a harder boil. Stir in the cornstarch mixture. Allow to boil and thicken for a minute or two. Remove from heat. Pour stew into bread bowls just before serving.