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:
- Toss the beef stew meat with the flour, salt, and pepper in a large mixing basin until equally coated.
- In a big pot or Dutch oven, heat the vegetable oil over medium heat. Cook until the covered beef stew meat is browned on all sides. Take the meat out of the pot and set it aside.
- Add the diced onion, sliced carrots, sliced celery, and minced garlic to the same pot. To begin softening, sauté the vegetables for about 5 minutes.
- 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 saucepan and simmer for about 2 hours, or until the beef is cooked and the flavors have combined.
- The frozen peas should be heated through after being added, which should take an additional 5 minutes. If necessary, season with more salt and pepper.
- 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.
- Melted butter should be brushed inside the bread bowls and lids. Place them on a baking sheet and bake for about 10 minutes, or 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.
