Ingredients:
- 1.5 lbs stewing beef, cut into bite-sized pieces
- 3 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 3 potatoes, peeled and diced
- 2 celery stalks, chopped
- 1 cup frozen peas
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley for garnish
For the Bread Bowls:
- 4 large round bread loaves
- Olive oil for brushing
Instructions:
- Brown the Beef:
- In a large pot, heat 2 tablespoons of olive oil over medium-high heat.
- Season the beef with salt and pepper and brown it in batches. Remove and set aside.
- Sauté Vegetables:
- In the same pot, add the remaining olive oil.
- Sauté the onions until translucent, then add garlic and cook for an additional minute.
- Add carrots, potatoes, and celery. Cook until the vegetables start to soften.
- Deglaze the Pot:
- Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom.
- Combine Ingredients:
- Return the browned beef to the pot.
- Stir in tomato paste, Worcestershire sauce, thyme, and bay leaves.
- Add Broth and Simmer:
- Pour in the beef broth, bring to a boil, then reduce the heat to low.
- Cover and simmer for 1.5 to 2 hours or until the beef is tender.
- Add Peas:
- About 10 minutes before serving, add the frozen peas.
- Prepare Bread Bowls:
- Preheat the oven to 350°F (175°C).
- Cut the tops off the bread loaves and hollow out the centers, creating bowls.
- Brush the insides with olive oil and bake for about 8-10 minutes or until golden.
- Serve:
- Discard the bay leaves from the stew.
- Ladle the beef stew into the bread bowls.
- Garnish with fresh parsley and place the bread bowl lids on the side.
Now, watch your followers devour this masterpiece and come back for seconds! 🍴✨