A cozy, satisfying dish featuring tender beef chunks and a medley of vegetables simmered in a rich, herb-infused broth, all served in a warm, crusty bread bowl.
Ingredients – Stew:
1½ lbs (680g) stewing beef, cubed
2 tbsp all-purpose flour
Salt and black pepper, to taste
2 tbsp vegetable oil
1 large onion, chopped
2 garlic cloves, minced
3 carrots, peeled and sliced
3 potatoes, peeled and diced
2 celery stalks, chopped
1 (14 oz) can 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
Fresh parsley, chopped, for garnish
Ingredients – Bread Bowls:
4 round loaves (sourdough or Italian)
Butter, for brushing (optional)
Instructions – Stew:
Brown the Beef: Season beef cubes with salt and pepper, toss in flour. Heat oil in a large Dutch oven or heavy pot over medium-high heat. Brown beef on all sides, then set aside.
Cook Aromatics: In the same pot, sauté onion and garlic until translucent and fragrant.
Combine Everything: Return beef to the pot. Add carrots, potatoes, celery, diced tomatoes, beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf. Stir to combine.
Simmer: Bring to a boil, then reduce heat to low. Cover and simmer 1½–2 hours, stirring occasionally, until beef and vegetables are tender and the stew thickens.
Finish: About 10 minutes before serving, stir in frozen peas. Season with salt and pepper, and remove the bay leaf.
Instructions – Bread Bowls:
Prep the Bread: Preheat oven to 350°F (175°C). Slice a circle from the top of each loaf and hollow out the center, leaving a ½-inch thick shell.
Optional Toasting: Brush the insides with melted butter and bake 5–7 minutes until lightly golden.
To Serve:
Assemble: Ladle the hot beef stew into the prepared bread bowls. Sprinkle with fresh parsley and serve immediately while warm.