14 oz can diced tomatoes
4 cups beef broth
2 tsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
1 cup frozen peas
4 round bread loaves
Butter for brushing optional
Instructions
Coat beef in flour, salt & pepper. Brown in oil, remove from pot.
Sauté onions and garlic, then return beef to pot.
Add carrots, potatoes, celery, tomatoes, broth and seasonings.
Simmer 1.5-2 hours until beef is tender. Add peas in last 10 minutes.
Cut tops off bread loaves and hollow out leaving 1/2 inch shell. Toast in 350°F oven for 5 minutes if desired.
Ladle hot stew into bread bowls, garnish with parsley.
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