Table of Contents
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Ingredients
- 1.5 lbs stewing beef, cubed
- 2 tbsp all-purpose flour
- Salt and black pepper, to taste
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 3 carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, chopped
- 14 oz 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
- 4 round bread loaves (for serving)
- Butter (optional, for brushing)
Instructions
- Prepare the Beef:
- Toss the beef cubes in the flour, salt, and pepper until evenly coated.
- Brown the Beef:
- Heat the vegetable oil in a large pot over medium heat. Add the beef and cook until browned on all sides. Remove and set aside.
- Sauté Aromatics:
- In the same pot, sauté the onions and garlic until fragrant and softened.
- Combine Ingredients:
- Return the beef to the pot. Stir in the carrots, potatoes, celery, diced tomatoes, beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf.
- Simmer:
- Reduce the heat to low and let the stew simmer gently for 1.5 to 2 hours, stirring occasionally, until the beef becomes tender.
- Add the Peas:
- Stir in the frozen peas during the last 10 minutes of cooking. Adjust the seasoning with additional salt and pepper if needed.
- Prepare Bread Bowls:
- Cut the tops off the bread loaves and hollow them out, leaving about a 1/2-inch thick shell. For extra crunch, brush the insides with butter and toast in a preheated oven at 350°F (175°C) for 5 minutes.
- Serve:
- Ladle the hot stew into the bread bowls. Garnish with freshly chopped parsley, if desired, and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 2 hours
Nutrition
- Serving Size: 4 servings
- Calories: 450 kcal per serving