Slow-Cooked Beef Bread Bowl
A delicious and hearty beef stew in a bread bowl, just like the one at Disneyland.
- 2 lb chuck roast cubed
- 1/3 cup flour
- 1 tbsp salt
- 1 tspn black pepper
- 3 cloves garlic chopped
- 1 small onion diced
- 4 red potatoes peeled and diced
- 3 large carrots chopped
- 3 stalks celery chopped
- 8 oz mushroom quartered
- 1 tbsp paprika
- 2 tbsp worcestershire sauce
- 1 bag frozen peas
- sourdough bread bowl
Toss the beef in the flour, seasoned salt, and pepper. Brown in batches in a skillet with oil on high heat.
In the same pan, cook garlic and onions until the onions are clear.
In the crockpot, layer the potatoes, carrots, celery, beef and onion mixture, and mushrooms. Pour in beef broth, paprika, and worcestershire.
Cover and cook on low for 7 and a half hours.
While the stew is cooking, hollow out sourdough bread bowl. Use the hollowed out portion and toothpicks to create ears on the bread bowl.
Ten minutes before serving, stir in a bag of frozen peas.
Serve in the prepared bread bowl.