Ingredients
For the Beef Stew:
2 lbs beef chuck, cut into 1-inch cubes
2 tbsp vegetable oil
Salt and pepper, to taste
1 onion, chopped
3 cloves garlic, minced
3 tbsp tomato paste
1/4 cup all-purpose flour
4 cups beef broth
1 cup red wine (or more broth)
3 carrots, sliced
3 potatoes, diced
2 celery stalks, chopped
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
1 tbsp Worcestershire sauce
1 cup frozen peas (optional)
For the Bread Bowls:
4–6 round crusty bread loaves (sourdough or artisan work best)
Olive oil or melted butter (for brushing)
Instructions
1. Make the Stew
1. In a large pot or Dutch oven, heat oil over medium-high heat.
2. Season beef cubes with salt and pepper. Sear in batches until browned. Remove and set aside.
3. In the same pot, sauté onion until soft, then add garlic and tomato paste. Cook 2 minutes.
4. Stir in flour, then slowly pour in broth and wine while stirring to avoid lumps.
5. Return beef to pot. Add carrots, potatoes, celery, thyme, rosemary, bay leaves, and Worcestershire sauce.
6. Bring to a simmer. Cover and cook on low heat for 2 to 2.5 hours, or until beef is fork-tender.
7. Stir in peas in the last 10 minutes. Adjust seasoning.
2. Prepare the Bread Bowls
1. Preheat oven to 350°F (175°C).
2. Cut the tops off the bread loaves and scoop out the insides to create bowls.
3. Brush the insides lightly with oil or butter. Toast in oven for 5–10 minutes until slightly crisp.
3. Serve
Ladle hot stew into each bread bowl. Garnish with fresh parsley if desired.
Serve with the bread “lid” for dipping!
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