Beef stew in a bread bowl

Start by preparing the beef stew. In a large bowl, mix the beef stew meat with flour, salt, and pepper until the meat is evenly coated.
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the floured beef stew meat and sear until browned on all sides. Once browned, remove the meat from the pot and set it aside.
Using the same pot, sauté the diced onion, sliced carrots, celery, and minced garlic for about 5 minutes, or until the vegetables begin to soften.
Return the browned beef to the pot and stir in the beef broth, red wine (if using), bay leaves, dried thyme, and dried rosemary. Allow the stew mixture to simmer.
Cover the pot and let the stew simmer for about 2 hours. During this time, the beef will become tender, and the flavors will merge beautifully.
Near the end of the simmering process, stir in the frozen peas and allow them to cook for an additional 5 minutes. Taste and season with additional salt and pepper if necessary.
While your stew is simmering to perfection, begin prepping the bread bowls. Preheat your oven to 350°F (175°C).
Cut off the tops of the round bread loaves to create lids. Hollow out the interior of the bread, leaving about a 1/2-inch thick shell. Reserve the removed bread for dipping.
Brush the insides of the hollowed bread bowls and lids with melted butter. Position them on a baking sheet and bake for about 10 minutes, or until slightly toasted.
When ready to serve, spoon a generous portion of the beef stew into each toasted bread bowl.
Serve your stunning Beef Stew in Bread Bowls piping hot, garnished with the toasted bread lids.
This recipe promises a delightful blend of textures and flavors. The tender beef stew with its rich broth, paired with the crisp, buttery bread bowl, creates a symphony of tastes that will have everyone asking for seconds. So, don your apron, roll up your sleeves, and let’s make some unforgettable mealtime magic!