Best Guinness Beef Stew In Bread Bowls Recipes

DISNEYLAND'S SLOW-COOKED BEEF STEW BREAD BOWL RECIPE BY TASTY

Steps:

• 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.
• Enjoy!

BEEF AND GUINNESS® STEW

Steps:

• Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.
• Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in stew pot with bacon, leaving fat in skillet. Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt.
• Cook garlic with onions until soft, about 1 minute; pour beer into skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover.
• Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired.
• Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste.
• Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.

GUINNESS BEEF STEW IN BREAD BOWLS RECIPE - (4/5)

Steps:

• Heat the 4 tablespoons of olive oil in a large pot over medium-high heat. Separately, in a large bowl, toss the beef cubes with the 3 tablespoons of flour and 1 teaspoon of salt. Once the oil is hot, add in the beef cubes. Sauté for 6-8 minutes, or until the meat has browned. Next, add in the chopped onion. Sauté for 5 minutes, then add in the garlic and continue cooking for 2 minutes. Then, turn the heat down to medium and stir in the beef broth, Guinness, bay leaves, thyme, salt, sugar and Worcestershire sauce. Let simmer for 30 minutes. Lastly, add in the vegetables (carrot, parsnip, potatoes). Continue cooking for about 45 minutes, or until the potatoes are tender when pierced with a knife. To thicken the broth, scoop about 1 cup of the hot broth into a small bowl and whisk in 4 tablespoons of flour. Once mixed (it should resemble a thick, smooth paste), slowly stir the flour/broth mixture back into the pot and continue simmering the soup over medium-low heat until ready to serve. To make the bread bowls, use a serrated knife to cut a circle into the top of a round loaf of bread. You'll want to make sure that when you cut that you leave about 1-1 1/2-inches of bread around the sides. Then, use your hands to pry off the circle of crust that you cut out as well as scooping out some of the interior. As with the sides, make sure to leave about 1 1/2-inches of bread on the bottom so that the stew doesn't soak through.