1 lb (≈450 g) beef chuck, cut into 1″ cubes

Salt & pepper, to taste

2 Tbsp vegetable oil

1 medium onion, chopped

2 cloves garlic, minced

2 Tbsp tomato paste

4 cups beef broth

1 cup red wine (optional, can use extra broth)

2 carrots, peeled and sliced

2 stalks celery, sliced

3 medium potatoes, cut into 1″ chunks

1 tsp dried thyme

1 tsp dried rosemary

2 Tbsp all-purpose flour (optional, for thickening)

4 small round bread loaves (sourdough or French rolls)

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Season beef cubes with salt and pepper.

Heat oil in a large pot over medium-high heat. Brown beef in batches (about 5 minutes per batch); remove and set aside.

In the same pot, sauté onion for 3 minutes until translucent. Add garlic and cook 1 minute more.

Stir in tomato paste and cook for 1 minute, then sprinkle flour if using and cook 30 seconds to form a roux.

Deglaze pot with red wine (or broth), scraping up browned bits, then add beef broth.

Return beef to pot. Add carrots, celery, potatoes, thyme, and rosemary; stir well.

Bring to a boil, then reduce heat to low, cover, and simmer for 1½ hours until beef is tender and sauce thickened.

Preheat oven to 350 °F (175 °C). Cut tops off bread loaves and hollow out centers, leaving a ½″ wall. Warm in oven for 5 minutes.

Ladle hot beef stew into bread bowls, replace lids, and serve hot.