Use a serrated bread knife to slice off the top ½ inch of each bread boule (like you're making a lid).

Gently hollow out the inside using your fingers or a spoon, leaving about a ½-inch wall so the stew doesn’t leak.

Set the tops aside—you can use them as fun little “lids” or toast them for dipping!

Optional: Brush the insides lightly with olive oil and place the bread bowls on a baking sheet. Toast in a 350°F (175°C) oven for 8–10 minutes until slightly crisp.

Pro Tip: Toasting helps the bread hold up better once the hot stew goes in—no soggy bottoms!

Heat 1 tablespoon of olive oil in a Dutch oven or large pot over medium-high heat.

Working in batches, add the beef cubes in a single layer—don’t crowd the pan. Sear each side for about 2–3 minutes until browned.

Transfer the browned beef to a plate and repeat with the rest, adding more oil if needed.

Pro Tip: Browning adds so much flavor—don’t skip this step or rush it!

In the same pot (don’t wipe it out), lower the heat to medium.

Add the chopped onions and cook for 4–5 minutes, until softened and golden.

Stir in the minced garlic and cook for 30 seconds, just until fragrant.

Add the tomato paste and cook for another 2 minutes, stirring constantly to caramelize it a bit.

Pour in the red wine and scrape up any browned bits stuck to the bottom of the pot (this adds loads of flavor).

Let the wine simmer for 2–3 minutes to reduce slightly.

Add the beef broth and Worcestershire sauce. Stir to combine.

Return the browned beef (and any juices on the plate) back into the pot.

Stir in the carrots, potatoes, celery, thyme, rosemary, bay leaves, salt, and pepper.

Bring everything to a boil, then reduce heat to low.

Cover and simmer gently for 1½ to 2 hours, or until the beef is tender and the vegetables are soft.

Pro Tip: Stir occasionally and check the liquid level—add more broth if it looks too thick before the beef is fully tender.

If you prefer a thicker stew:

Mix 2 tablespoons of flour with ¼ cup of water in a small bowl to make a slurry.

Stir the slurry into the stew and let it simmer uncovered for another 10–15 minutes, until thickened.

Pro Tip: Whisk the slurry well before adding it—this prevents lumps!

Spoon the hot beef stew into the prepared bread bowls.

Garnish with a sprig of rosemary or a swirl of mashed sweet potato for a witchy vibe.

Serve immediately while everything is hot and cozy!