**Hearty Beef Stew in a Bread Bowl**

 **Ingredients:**

**For the Beef Stew:**
– 2 lbs beef stew meat, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 3-4 garlic cloves, minced
– 4 large carrots, peeled and cut into chunks
– 4 large potatoes, peeled and cut into chunks
– 2-3 stalks of celery, chopped
– 4 cups beef broth
– 1 cup red wine (optional, can substitute with more broth)
– 2 tablespoons tomato paste
– 2 tablespoons Worcestershire sauce
– 2 bay leaves
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 tablespoons flour (optional, for thickening)
– Fresh parsley, chopped (for garnish)

**For the Bread Bowls:**
– 4 large round bread loaves (sourdough or any sturdy bread)
– Olive oil (optional, for brushing)

 **Instructions:**

1. **Prepare the Beef Stew:**
– In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
– Season the beef stew meat with salt and pepper, then add it to the pot. Brown the beef on all sides, working in batches if necessary to avoid overcrowding the pot. Remove the browned beef and set it aside.
– In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent and fragrant.
– Stir in the tomato paste and cook for another 1-2 minutes.
– Add the browned beef back into the pot along with the carrots, potatoes, and celery. Pour in the beef broth and red wine (if using), then add the Worcestershire sauce, bay leaves, and thyme.
– Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for 2-3 hours, or until the beef is tender and the vegetables are cooked through.
– If you prefer a thicker stew, mix 2 tablespoons of flour with a little cold water to make a slurry, then stir it into the stew during the last 20-30 minutes of cooking.

2. **Prepare the Bread Bowls:**
– Preheat your oven to 350°F (175°C).
– Cut the top off each bread loaf and hollow out the inside, leaving about a 1-inch thick shell. Be careful not to cut through the bottom of the loaf.
– (Optional) Brush the inside of the bread bowls with olive oil and bake them in the oven for 10-15 minutes. This will help them stay crispy when filled with stew.

3. **Assemble the Dish:**
– Once the stew is ready, remove the bay leaves and discard them.
– Ladle the hot beef stew into the prepared bread bowls.
– Garnish with freshly chopped parsley.

4. **Serve:**
– Serve the beef stew in bread bowls immediately while hot. The bread will soak up the delicious broth, making it a perfect, edible serving vessel.

Enjoy your hearty beef stew in a warm, crusty bread bowl! This dish is perfect for a cozy meal on a cold day.