Combine Ingredients: Add the beef back to the pot along with carrots, potatoes, celery, diced tomatoes, beef broth, Worcestershire sauce, thyme, rosemary, and the bay leaf. Stir to mix everything together.
Simmer: Bring to a boil, then lower the heat. Cover and simmer for 1 ½ to 2 hours until the beef and vegetables are tender and the stew has thickened, stirring occasionally.
Finish Stew: About 10 minutes before serving, stir in the frozen peas and cook until warmed. Adjust seasoning with salt and pepper, and remove the bay leaf.
For the Bread Bowls:
6. Prep Bread: Preheat the oven to 350°F (175°C). Cut a circle from the top of each bread loaf and hollow out the inside, leaving about a ½-inch thick shell.
7. Toast (Optional): Brush the inside with melted butter and bake on a sheet for 5–7 minutes until lightly toasted.Continue reading…
