Beef Stew in a Bread Bowl

1. Finish the stew:
   During the final 10 minutes of cooking, stir in the frozen peas. Adjust seasoning with more salt and pepper to taste. Remove and discard the bay leaf before serving.
2. Prepare the bread bowls:
   While the stew finishes, preheat your oven to 350°F (175°C). Cut the tops off each bread loaf and hollow out the centers, leaving enough wall to hold the stew. If desired, brush the insides with melted butter for added richness and crispness.
3. Toast the bowls:
   Place the hollowed bread loaves (and optional lids) on a baking sheet and bake for 5–7 minutes, just until lightly toasted. This helps prevent sogginess once filled with hot stew.
4. Assemble and serve:
   Ladle the hot beef stew into each bread bowl. Sprinkle with freshly chopped parsley for color and flavor. Serve immediately while hot and crusty.

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