Pub Grub Essentials: Beef Stuffed Bread Loaf

Andy Anderson !


This recipe comes from the other side of the pond, and is served in many of the pubs in and around London. The ingredients are simple, yet come together in a wonderful comforting way. I like to serve this with some thick pub fries, or along with a hardy bowl of hot yummy soup.

This is my version of a beef-stuffed bread loaf.

So, you ready… let’s get into the kitchen.


☆☆☆☆☆ 0 votes

4 - 5
8 Hr
No-Cook or Other



  • 2 Tbsp
    olive oil, extra virgin
  • 1 Tbsp
    sweet butter, unsalted
  • 1/2 lb
    brown button mushrooms, thinly sliced
  • 1/4 medium
    yellow onion, thinly sliced
  • 2 clove
    garlic, minced
  • 1/4 c
    beef stock, not broth, plus 2 tablespoons
  • 1 large
    bread loaf, or bread bowl (recipe suggestion to follow)
  • 4 Tbsp
    creamy horseradish sauce (recipe suggestion to follow}
  • 12 oz
    medium rare roast beef, (recipe suggestion to follow)
  • ·
    salt, kosher variety, to taste
  • ·
    black pepper, freshly ground, to taste

How to Make Pub Grub Essentials: Beef Stuffed Bread Loaf


  2. Gather your ingredients (mise en place).
  3. Place the olive oil, and butter in a sauté pan over medium heat.
  4. Add the mushrooms, garlic, and onions.
  5. Chef’s Tip: Add a pinch or two of salt to the pan, to get the process started.
  6. Cook until the onions soften, and the mushrooms begin to release their moisture, about 8 – 10 minutes, and then deglaze the pan with the beef stock.
  7. Continue to sauté until most of the liquid is evaporated, about 6 – 8 additional minutes, and then remove from the heat and reserve.
  8. Chef’s Note: While the mixture is cooking, add a bit of pepper and salt, to taste.
  9. Use a sharp knife and cut the top off the bread loaf, or bowl.
  10. Hollow out the inside of the bread, and leave about a 1/2-inch (1.2cm) thick wall.
  11. Chef’s Note: Save the breadcrumbs for another recipe.
  12. Take three tablespoons of the creamy horseradish sauce, and paint the bottom and inside walls of the bread.
  13. Take the remaining tablespoon and brush on the cut side of the top piece.
  14. Add half the sliced beef to the bottom of the bread.
  15. Add the mushroom/onion mixture.
  16. Add the reminder of the sliced beef, and press down.
  17. Drizzle 2 tablespoons of beef stock over the top of the beef, and allow it to be absorbed.
  18. Place the cut piece of the bread on the top.
  19. Cover with a piece of parchment paper, and weigh down with something heavy.
  20. Chef’s Tip: You could use a heavy pan, or a couple of clean bricks, etc.
  21. Place in the refrigerator, for several hours or, better yet, overnight.
  23. Remove from the fridge, and cut into wedges.
  24. Serve with some chips, or a nice bowl of soup. Enjoy.
  25. Keep the faith, and keep cooking.
  27. The perfect medium-rare beef top loin
    Beef Essentials: The Perfect Medium Rare Top Loin
  28. Homemade bread bowls
    Homemade Bread Bowls
  29. Creamy horseradish sauce
    A Kinder, Gentler Horseradish Sauce

Printable Recipe Card

About Pub Grub Essentials: Beef Stuffed Bread Loaf

Course/Dish: Sandwiches
Main Ingredient: Beef
Regional Style: UK/Ireland
Other Tag: For Kids

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