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.
