Ingredients
1.5 lbs stewing beef, cubed
2 tbsp all-purpose flour
Salt and black pepper, to taste
2 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, minced
3 carrots, sliced
3 potatoes, diced
2 celery stalks, chopped
14 oz diced tomatoes
4 cups beef broth
2 tsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
1 cup frozen peas
4 round bread loaves (for serving)
Butter (optional, for brushing)
Instructions
Prepare the Beef:
Toss the beef cubes in the flour, salt, and pepper until evenly coated.
Brown the Beef:
Heat the vegetable oil in a large pot over medium heat. Add the beef and cook until browned on all sides. Remove and set aside.
Sauté Aromatics:
In the same pot, sauté the onions and garlic until fragrant and softened.
Combine Ingredients:
Return the beef to the pot. Stir in the carrots, potatoes, celery, diced tomatoes, beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf.
Simmer:
Reduce the heat to low and let the stew simmer gently for 1.5 to 2 hours, stirring occasionally, until the beef becomes tender.
Add the Peas:
Stir in the frozen peas during the last 10 minutes of cooking. Adjust the seasoning with additional salt and pepper if needed.
Prepare Bread Bowls:
Cut the tops off the bread loaves and hollow them out, leaving about a 1/2-inch thick shell. For extra crunch, brush the insides with butter and toast in a preheated oven at 350°F (175°C) for 5 minutes.
Serve:
Ladle the hot stew into the bread bowls. Garnish with freshly chopped parsley, if desired, and serve immediately.