Beef Stew:

1. Season the beef with salt and pepper.

2. In a large pan over medium heat add a little olive oil and butter. Add the beef and brown on all sides, do not overcrowd.

3. Remove from pan and set aside. To the same pan add the onion and garlic and cook for a few minutes until the onions are slightly softened.

4. Add the carrots and potatoes, stir to coat the flavours, then sprinkle the flour evenly across surface and stir to coat.

5. Add the beef stock, Guinness, tomato paste, bay leaves, thyme, sugar and Worcestershire sauce. Stir to dissolve flour into liquid.

6. Add cooked beef including any juices and potatoes. Bring to a simmer, cover, and cook for 1 hour 45 minutes or until beef is tender.

7. Lastly, add in the peas and continue cooking uncovered.

Bread:

1. Preheat oven to 180C/350F.

2. Cut a circular opening from the top of each bread and remove the inner bread, leaving about ½ -inch thick bread shell.

3. Brush the inside of each bread bowl with melted butter and place them on a baking sheet.

4. Bake in oven for about 5-10 minutes, until the insides are lightly toasted. This helps the bread from getting too soggy from the stew.

To Serve:

1. Ladle the hot stew into each bread bowl.

2. Garnish with chopped fresh parsley for a burst of colour and flavour.

3. Enjoy your hearty and comforting meal!