What you need:
For the Stew of Beef:
1 and a half pounds (680 grams) of cubed stewing beef
2 tablespoons of AP flour
Adjust with salt and pepper, if desired.
Vegetable oil, 2 tablespoons
1 big sliced onion
2 minced garlic cloves
three peeled and sliced carrots
Peel and cut three potatoes.
2 stalks of chopped celery
14 ounces (one can) of chopped tomatoes
Beef broth (4 cups) and Worcestershire sauce (2 tablespoons)
thyme, dry, 1 teaspoon
dried rosemary, 1 teaspoon
In a single cup, blanch one cup of peas
Freshly chopped parsley for decoration
Regarding the Cereal Bowls:
Four round loaves of bread, preferably sourdough or Italian.
To brush (optional): butter
Instructions:
For the Stew of Beef:
Combine the cubed meat, black pepper, and salt in a big basin. Toss the meat with the flour so it is well coated.
The vegetable oil should be heated over medium-high heat in a large Dutch oven or heavy-bottomed saucepan. Toss in the meat cubes and sear them until golden brown. Take the meat out of the skillet and put it aside.
Toss in the minced garlic and diced onion in the same saucepan. After a few minutes of sautéing, the onion should start to become translucent.
Bring the steak back to the pot after browning. Toss in the diced tomatoes, chopped celery, diced potatoes, beef broth, Worcestershire sauce, dried thyme, rosemary, and bay leaf. Also, add the diced tomatoes with their juice. Combine by stirring.
Once the mixture reaches a boil, lower the heat to a moderate simmer. Once the stew has thickened and the meat and veggies are cooked, cover and boil for 1.5 to 2 hours. Be sure to stir every so often.
After the stew has simmered for about 10 minutes, toss in the frozen peas. Just heat the peas until they're cooked.
Check the seasoning with a taste and add additional pepper or salt if needed.
Take out the bay leaf just before you serve.
Make the bread bowls as the stew simmers. Ready your oven for baking at 350°F (175°C).
Make a circular incision in the top of each loaf of bread and scoop out the inside bread, reserving approximately half an inch of bread for the shell.
Not required: After that, set each bread dish on a baking sheet and brush the interior with melted butter. To get a little browned inside, bake in a preheated oven for approximately seven to seven minutes. The bread will not become overly mushy from the stew if you do this step.
In Order to Assist:
Spoon some of the simmering meat stew into the bread dishes.
Add a splash of color and flavor with chopped fresh parsley as a garnish.
While the beef stew is still hot, transfer it to a bread dish and dig in!
No matter the occasion, this Bread Bowl Stew of Beef is sure to be a hit. This dish is both delicious and satisfying because to the rustic bread bowl, the aromatic veggies, and the tender meat.
