Mix the all-purpose flour, a pinch of salt, and black pepper in a small bowl, then thoroughly toss the dry cubed stewing beef in the mixture until evenly coated.

Heat the vegetable oil in a heavy-bottomed pot over medium-high heat and sear the beef cubes until a deep, golden-brown crust forms on all sides, then transfer the meat to a plate.

Lower the heat to medium and cook the chopped onion and celery in the remaining oil until soft and translucent, then add the minced garlic and stir rapidly for one minute.

Pour the can of diced tomatoes with juices into the pot and use a wooden spoon to firmly scrape up all the flavorful browned bits stuck to the bottom, then stir in the beef broth and Worcestershire sauce.

Return the seared beef to the pot, stir in the dried thyme, dried rosemary, and the bay leaf, then bring to a boil before lowering the heat, covering, and simmering gently for one hour.

Lift the lid and stir in the sliced carrots and diced potatoes, then cover again and continue simmering for thirty to forty minutes until the vegetables are completely tender.

Stir the frozen peas into the hot mixture, cook uncovered for five minutes until the gravy is thick and velvety, then taste for seasoning and remove the bay leaf.

Slice off the tops of the round loaves, gently hollow out the centers leaving a sturdy one-inch wall, brush with melted butter and toast if desired, then ladle the steaming mixture generously into the bowls.