1st Step

Combine the flour, salt, and pepper with the beef stew meat in a big basin. Till the meat is completely covered, toss.

2nd Step

Over medium-high heat, warm the olive oil in a big saucepan or Dutch oven. Working in batches if required, add the meat that has been coated, and brown it on both sides. The meat should be taken out of the saucepan and kept aside.

3rd Step

Add the chopped onion, sliced carrots, sliced celery, and minced garlic to the same saucepan. To begin softening, sauté the veggies for around 5 minutes. To the saucepan, add the tomato paste, Worcestershire sauce, dry thyme, bay leaf, beef broth, red wine (if using), and tomato sauce. To blend, thoroughly stir.

4th Step

Bring the mixture to a boil and add the meat that has been browned back to the saucepan. When the mixture reaches a boil, turn down the heat to low, cover the pan, and simmer it for 1.5 to 2 hours, or until the beef is cooked.

5th Step

To the saucepan, add the diced potatoes and frozen peas. Simmer for a further 20 to 30 minutes, or until the potatoes are tender and the flavors are well-balanced. If necessary, adjust the seasoning.

6th Step

To make a lid, cut a circular piece off the top of each loaf of bread using a serrated knife. Leave a substantial bread shell after gently hollowing out the inside of each loaf. The bread pieces should only be used for dipping or snacking.

7th Step

Put the bread loaves that have been hollowed out on a baking sheet. Each bread dish should be brushed with melted butter or olive oil on the inside and exterior.

8th Step