For the Stew:
– 2 pounds (900g) beef chuck, cut into bite-sized cubes
– 2 tablespoons all-purpose flour
– 2 tablespoons vegetable oil
– 1 large onion, diced
– 3 carrots, peeled and sliced
– 3 celery stalks, sliced
– 3 cloves garlic, minced
– 4 cups beef broth
– 1 cup red wine (optional)
– 2 tablespoons tomato paste
– 2 bay leaves
– 1 teaspoon dried thyme
– Salt and pepper to taste
For the Bread Bowls:
– 6 small round bread loaves (sourdough or any crusty bread)
– Butter for brushing
Directions:
1. In a large bowl, season the beef cubes with salt and pepper. Sprinkle flour over the beef and toss until each piece is evenly coated.
2. Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Brown the beef in batches until well seared on all sides. Remove the beef from the pot and set it aside.
3. In the same pot, add diced onions, carrots, celery, and minced garlic. Sauté for about 5 minutes or until the vegetables become tender and fragrant.
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