Beef Stew Served in a Bread Bowl

Instructions

For the Beef Stew:

1. Prep and Brown Beef: Season the cubed beef with salt and pepper, then toss with flour to coat. Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef on all sides, then remove and set aside.
2. Sauté Aromatics: In the same pot, cook the chopped onion and minced garlic for a few minutes until the onion is translucent.
3. Combine Ingredients: Add the beef back to the pot along with carrots, potatoes, celery, diced tomatoes, beef broth, Worcestershire sauce, thyme, rosemary, and the bay leaf. Stir to mix everything together.
4. Simmer: Bring to a boil, then lower the heat. Cover and simmer for 1 ½ to 2 hours until the beef and vegetables are tender and the stew has thickened, stirring occasionally.
5. Finish Stew: About 10 minutes before serving, stir in the frozen peas and cook until warmed. Adjust seasoning with salt and pepper, and remove the bay leaf.

For the Bread Bowls:
6. Prep Bread: Preheat the oven to 350°F (175°C). Cut a circle from the top of each bread loaf and hollow out the inside, leaving about a ½-inch thick shell.
7. Toast (Optional): Brush the inside with melted butter and bake on a sheet for 5–7 minutes until lightly toasted.

To Serve:
8. Fill and Garnish: Spoon the hot beef stew into the prepared bread bowls and sprinkle with chopped fresh parsley. Serve immediately while hot.