Instructions

1. Begin by gathering all your ingredients: 2 lbs of beef stew meat, 1 chopped onion, 3 sliced carrots, 3 diced potatoes, 4 cups of beef broth, 2 tablespoons of tomato paste, 1 teaspoon of dried thyme, salt and pepper to taste, and 4 bread bowls.
2. In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Once hot, add the beef stew meat in batches to avoid overcrowding. Sear the meat on all sides until browned, about 5-7 minutes. Remove the meat and set it aside on a plate.
3. In the same pot, add the chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent. Stir frequently to prevent sticking.
4. Add the sliced carrots and diced potatoes to the pot. Cook for an additional 3-4 minutes, stirring occasionally.
5. Return the seared beef to the pot and mix well with the vegetables. Add the tomato paste and dried thyme, stirring to combine all the ingredients evenly.
6. Pour in the beef broth, ensuring that the meat and vegetables are fully submerged. Season with salt and pepper to taste. Bring the mixture to a boil.
7. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about
8. 5 to 2 hours. Stir occasionally, and check for tenderness of the meat and vegetables. The stew is done when the beef is fork-tender and the flavors have melded together.
9. While the stew is cooking, prepare the bread bowls. Preheat your oven to 350°F (175°C). Place the bread bowls on a baking sheet and warm them in the oven for about 10-15 minutes, or until they are slightly crispy on the outside.
10. Once the stew is finished, taste and adjust the seasoning if necessary. Remove the bread bowls from the oven and carefully cut a circular top off each bowl, scooping out some of the soft bread inside to create space for the stew.
11. To serve, ladle the hot steak stew into each bread bowl, allowing the stew to fill the hollowed-out center. Garnish with fresh herbs if desired, and enjoy your hearty steak stew in a delicious bread bowl!