Hearty Beef Stew in Bread Bowls

Instructions:
Step 1: In a large pot or Dutch oven, heat olive oil over medium-high heat. Season beef with salt and pepper, then sear in batches until browned. Remove and set aside.

Step 2: Add chopped onion to the pot and sauté for 3–4 minutes until softened. Add garlic and cook for 1 more minute.

Step 3: Stir in the flour and cook for 1 minute. Slowly add beef broth, scraping up any browned bits from the bottom.

Step 4: Add tomato paste, Worcestershire sauce, thyme, and rosemary. Return the beef to the pot and bring to a boil.

Step 5: Reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until beef is tender.

Step 6: Add carrots and potatoes, and cook for another 30 minutes, until vegetables are tender.

Step 7: Stir in frozen peas and cook for 5 more minutes. Adjust seasoning with salt and pepper.

Step 8: Ladle the stew into hollowed bread bowls, garnish with chopped parsley, and serve hot.

Storage Information:
Store leftover stew (without bread bowls) in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave. Bread bowls are best used fresh but can be stored at room temperature for 1 day or frozen for longer storage.