Comforting Delight: Beef Stew in a Bread Bowl Recipe

For the Beef Stew:

1. Season the beef stew meat with salt and pepper, then coat it evenly with flour.
2. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches and brown them on all sides. Remove the beef from the pot and set aside.
3. In the same pot, add the chopped onion and garlic. Cook until softened and fragrant, about 2-3 minutes.
4. Add the sliced carrots, celery, and cubed potatoes to the pot. Stir and cook for another 3-4 minutes.
5. Return the browned beef to the pot. Pour in the beef broth and red wine (if using). Add the bay leaves, dried thyme, and dried rosemary. Bring the mixture to a boil.
6. Reduce the heat to low, cover the pot, and simmer the stew for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
7. Stir in the frozen peas (if using) and let them heat through for a few minutes. Taste the stew and adjust the seasoning with salt and pepper, if needed.
8. Remove the bay leaves from the stew before serving. Garnish with chopped fresh parsley.

For the Bread Bowls:

1. Preheat your oven to 350°F (175°C).
2. Slice off the top of each bread roll and hollow out the center, leaving about a 1-inch thick shell. Save the bread removed for dipping or other use.
3. Brush the inside of each bread bowl with melted butter.
4. Place the bread bowls on a baking sheet and bake them in the preheated oven for about 5-7 minutes, or until they are lightly toasted and crisp.
5. Once the bread bowls are ready, ladle the hot beef stew into each bread bowl, filling them to the top.
6. Serve immediately, and enjoy your comforting Beef Stew in a Bread Bowl!

This hearty and delicious meal is perfect for a cozy dinner on a chilly evening. Adjust the vegetables and seasoning to your taste preferences. Enjoy!