FOR THE BEEF STEW:
– 2 Lbs.Of beef stew meat, cut into bite-sized pieces.
– 2 Tbsp.Of all-purpose flour.
– Salt and pepper to taste.
– 2 Tbsp.Of olive oil.
– 1 onion, diced.
– 2 carrots, sliced.
– 2 celery stalks, sliced.
– 3 cloves of garlic, minced.
– 4 Cups.Of beef broth.
– 1 Cup.Of red wine (optional).
– 2 Tbsp.Of tomato paste.
– 1 Tbsp.Of Worcestershire sauce.
– 1 Tsp.Of dried thyme.
– 1 bay leaf.
– 2 Cups.Of potatoes, peeled and diced.
– 1 Cup.Of frozen peas.
FOR THE BREAD BOWLS:
– 4 round bread loaves.
– Olive oil or melted butter (for brushing)
Combine the flour, salt, and pepper with the beef stew meat in a big basin. Till the meat is completely covered, toss.
Over medium-high heat, warm the olive oil in a big saucepan or Dutch oven. Working in batches if required, add the meat that has been coated, and brown it on both sides. The meat should be taken out of the saucepan and kept aside.
Add the chopped onion, sliced carrots, sliced celery, and minced garlic to the same saucepan. To begin softening, sauté the veggies for around 5 minutes. To the saucepan, add the tomato paste, Worcestershire sauce, dry thyme, bay leaf, beef broth, red wine (if using), and tomato sauce. To blend, thoroughly stir.
Bring the mixture to a boil and add the meat that has been browned back to the saucepan. When the mixture reaches a boil, turn down the heat to low, cover the pan, and simmer it for 1.5 to 2 hours, or until the beef is cooked.
To the saucepan, add the diced potatoes and frozen peas. Simmer for a further 20 to 30 minutes, or until the potatoes are tender and the flavors are well-balanced. If necessary, adjust the seasoning.
To make a lid, cut a circular piece off the top of each loaf of bread using a serrated knife. Leave a substantial bread shell after gently hollowing out the inside of each loaf. The bread pieces should only be used for dipping or snacking.
Put the bread loaves that have been hollowed out on a baking sheet. Each bread dish should be brushed with melted butter or olive oil on the inside and exterior.
For approximately 10 minutes, or until they are somewhat crispy and golden brown, bake the bread bowls in the preheated oven. Take them out of the oven and put them aside.
Fill each bread dish to the brim with the hot meat stew. The beef stew should be served immediately in a bread bowl with the bread lid on the side for dipping or topping the stew.
Break off pieces of the bread bowl and dip them into the fragrant broth and tender meat to enjoy the beef stew. You may disassemble the bread dish and eat it with the stew after you’ve finished it.