Ingredients:
For the beef stew:
- 1.5 pounds beef stew meat, cut into cubes
- 2 tablespoons all-purpose flour
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- 1 onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup frozen peas
For the bread bowls:
- 4 large round bread loaves (sourdough or crusty bread)
- Butter, for brushing
Preparation:
- In a large bowl, toss the beef stew meat with flour, salt, and pepper until evenly coated.
- Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the coated beef stew meat and cook until browned on all sides. Remove the meat from the pot and set aside.
- In the same pot, add the diced onion, sliced carrots, sliced celery, and minced garlic. Sauté for about 5 minutes until the vegetables start to soften.
- Return the browned beef stew meat to the pot. Add the beef broth, red wine (if using), bay leaves, dried thyme, and dried rosemary. Bring the mixture to a simmer.
- Cover the pot and let the stew simmer for about 2 hours, or until the beef is tender and the flavors have melded together.
- Stir in the frozen peas and let them cook for an additional 5 minutes until heated through. Season with additional salt and pepper if needed.
- While the stew is simmering, prepare the bread bowls. Preheat your oven to 350°F (175°C).
- Cut the tops off the round bread loaves, creating a lid. Hollow out the inside of the bread, leaving about a 1/2-inch thick shell. Save the bread pieces for dipping.
- Brush the inside of the bread bowls and lids with melted butter. Place them on a baking sheet and bake in the preheated oven for about 10 minutes until slightly toasted.
- Remove the bread bowls from the oven and fill each bowl with a generous portion of the beef stew.
- Serve the Beef Stew in the Bread Bowls hot, garnished with the toasted bread lids.
