Ingredients :
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)
INSTRUCTIONS:
1st Step
Combine the flour, salt, and pepper with the beef stew meat in a big basin. Till the meat is completely covered, toss.
2nd Step
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.
3rd Step
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.
4th Step
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.
5th Step
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.
6th Step
To make a lid, cut a circular piece off the top of each loaf of bread using a serrated knife. Leave a