Brioche Stuffed with Beef Stew

BRIOCHE STUFFED WITH BEEF STEW
(Suzie Darbonne)
1 c. skim or regular milk
1 stick butter
1 t. salt
½ c. sugar
2 pkgs. Fleischmann’s Active dry yeast
4 eggs, beaten
1 t. lemon juice
5-6 c. flour (varies due to egg size)

1. Scald milk, stir in butter, salt and sugar.
2. Cool to 100-110 degrees.
3. In a mixer bowl, using dough hook, put 2 c. flour and yeast and add milk mixture. Mix well.
4. Let set for 5 minutes.
5. Add beaten eggs and lemon juice, mix.
6. Add flour a cup at a time and mix, until it forms a ball.
7. Grease top of ball with butter. Cover and let rise for about 1 ½ hours.
8. Punch down and shape into 3 balls.
9. Place in greased brioche pans. Let rise 30 minutes. This fits brioche pans that are 3 ½” across the bottom and 2 ½” high.
10. Mix 1 egg yolk and 1 T. milk and brush unbaked bread.
11. Bake 425 until light brown, about 15 minutes.
12. Let cool. Slightly cut the top off. Scoop out the inside but leave sides thick enough to hold your stew or soup. Use the insides as bread crumbs for later.
    This is my friend, Suzie Darbonne’s recipe. It is the most impressive presentation of a meal. I like to fill mine with beef stew or some hearty soup. Your family or guests will be so impressed. If you can buy the brioche rolls, go ahead and save yourself the baking step.
    See recipe for ALICE’S BEEF STEW!
    ALICE’S BEEF STEW
    1-3 lbs. good stew meat (sometimes I mix beef and pork cubes for added flavor)
    2 large onions, chopped
    1 large green bell pepper, chopped
    1 yellow bell pepper, chopped
    2 celery stalks, chopped
    1 T. minced garlic
    1 (10-oz.) can Ro-tel
    1 (14.5-oz.) can diced tomatoes
    1 lb. bag of baby carrots or cut up carrots
    1 lb. bag of small red or Yukon gold potatoes
    2 cans of white shoe peg corn
    1 (8-oz.) fresh sliced mushrooms
    3 beef bouillon cubes
    2 pkgs. of dry Beef Stew seasoning mix
    Flour
    Salt, red/black pepper
    Water
    1 c. red wine, optional
    Olive oil
    Hot Rice or Egg Noodles
    Chopped green onions
13. In large pot, pour enough olive oil to coat bottom of pot. Season meat and sprinkle with flour.
14. Place in hot oil and brown. Sprinkle a little more flour after the first stirring of the meat.
15. After browning meat, add onions, bell peppers, celery, garlic, Ro-tel, tomatoes and mushrooms.
16. Saute for about 5-8 minutes until tender.
17. Add the bouillon cubes, carrots, potatoes, corn and beef stew seasoning mix. Blend well.
18. Add about 2 quarts of water, enough to cover everything about an inch or two above. You can add wine at this point if you like.
19. Cover and let come to a boil. Then remove cover and let simmer for 1 hour or until tender and thickened. Add more water if necessary. Also taste for seasoning.
20. Garnish with green onions, as you serve over hot rice or egg noodles.
    *This can all be done in a crock pot. The only extra step you must do before dumping in crock pot is to brown the meat. You can also add other veggies that you like. A nice presentation is to serve in a hollowed-out bread bowl. Great comfort food.
    Serve with a great green salad or cole slaw and nice hot cornbread. Freezes well.