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96% would make again

Disneyland's Slow-Cooked Beef Stew Bread Bowl


for 6 servings

  • 2 lb chuck roast (910 g), cubed
  • ⅓ cup flour (40 g)
  • 1 tablespoon seasoned salt
  • 1 teaspoon pepper
  • 3 cloves garlic, diced
  • 1 small onion, diced
  • 4 red potatoes, peeled and diced
  • 3 large carrots, chopped
  • 3 stalks celery, chopped
  • 8 oz mushroom (220 g), quartered
  • 4 cups beef broth (945 mL)
  • 1 tablespoon paprika
  • 2 tablespoons worcestershire sauce
  • 1 bag frozen peas
  • sourdough bread bowl

Nutrition Info

    Calories 688
    Fat 15g
    Carbs 75g
    Fiber 6g
    Sugar 15g
    Protein 54g

Estimated values based on one serving size.


  1. Toss the beef in the flour, seasoned salt, and pepper. Brown in batches in a skillet with oil on high heat.
  2. In the same pan, cook garlic and onions until the onions are clear.
  3. In the crockpot, layer the potatoes, carrots, celery, beef and onion mixture, and mushrooms. Pour in beef broth, paprika, and worcestershire.
  4. Cover and cook on low for 7 and a half hours.
  5. While the stew is cooking, hollow out sourdough bread bowl. Use the hollowed out portion and toothpicks to create ears on the bread bowl.
  6. Ten minutes before serving, stir in a bag of frozen peas.
  7. Serve in the prepared bread bowl.
  8. Enjoy!

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