For the Beef Stew:
In a large bowl, season the cubed beef with salt and black pepper. Sprinkle the flour over the beef and toss to coat evenly.
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the beef cubes and cook until browned on all sides. Remove the beef from the pot and set it aside.
In the same pot, add the chopped onion and minced garlic. Sauté for a few minutes until the onion becomes translucent.
Return the browned beef to the pot. Add the sliced carrots, diced potatoes, chopped celery, diced tomatoes (with their juice), beef broth, Worcestershire sauce, dried thyme, dried rosemary, and the bay leaf. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, or until the beef and vegetables are tender and the stew has thickened. Stir occasionally.
About 10 minutes before serving, add the frozen peas to the stew and stir. Cook until the peas are heated through.
Taste and adjust the seasoning with more salt and pepper if needed.
Remove the bay leaf before serving.
For the Bread Bowls:
While the stew is simmering, prepare the bread bowls. Preheat your oven to 350°F (175°C).
Cut a circular opening from the top of each bread loaf and remove the inner bread, leaving about a 1/2-inch thick bread shell.
Optional: Brush the inside of each bread bowl with melted butter and place them on a baking sheet. Bake in the preheated oven for about 5-7 minutes or until the insides are lightly toasted. This step helps keep the bread from getting too soggy from the stew.
Ladle the hot beef stew into each bread bowl.
Garnish with chopped fresh parsley for a burst of color and flavor.
Serve the beef stew in a bread bowl while it’s hot and enjoy your hearty and comforting meal!
This Beef Stew in a Bread Bowl is perfect for a cozy dinner or a special occasion. The combination of tender beef, savory vegetables, and the rustic bread bowl makes it a delightful and filling dish.
Credit: Home Remedies