Beef and Millet Stew in Bread Bowls

Bread Bowls

• 1 loaf (about 1 lb) frozen 100% whole wheat bread dough, thawed
• 1 tablespoon olive oil
• 1 teaspoon dried basil leaves

Stew

• 2 teaspoons olive oil
• 1 lb lean beef stew meat, cut into small pieces
• 1 medium onion, chopped (1/2 cup)
• 2 cloves garlic, finely chopped
• 2 teaspoons herbes de Provence*
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (14 oz) reduced-sodium beef broth
• 1 can (28 oz) diced tomatoes, undrained
• 1/2 cup water
• 1/2 cup uncooked millet
• 1 cup ready-to-eat baby-cut carrots, cut in half lengthwise
• 1 cup frozen cut green beans (from 1-lb bag)