Hearty Meatball and Mushroom Stew
with Roasted Garlic Parmesan Mash
Meatball and mushroom stew is kind of like the food equivalent of a well-worn, fuzzy sweater. As soon as you put it on (or taste your first spoonful), you’re transported to a comfy place where everything feels familiar and warm. It’s a timeless dish that never goes out of fashion.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Ground Beef
4 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)
½ cup
Parmesan Cheese, grated
227 g
Mirepoix
454 g
Mushrooms
6 unit(s)
Garlic, cloves
113 g
Green Peas
4 unit(s)
Russet Potato
2 unit(s)
Beef Broth Concentrate
2 tbsp
Soy Sauce
(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
2 tbsp
All-Purpose Flour
(Contains Wheat)
Nutrition Values
Utensils
Instructions
Peel, then cut potatoes into 1/2-inch pieces. Combine potatoes, 1 tsp salt and enough water to cover in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until the potatoes are fork-tender, 10-12 min.
While potatoes cook, thinly slice mushrooms. Wrap the garlic in foil, then set aside. Combine the beef, breadcrumbs and half the Parmesan in a large bowl . Season with 1/4 tsp salt and pepper.
Roll mixture into 1 1/2-inch meatballs (you should have 16), then place on a foil-lined baking sheet. Place the garlic wrapped in foil on the baking sheet. Bake in the middle of the oven, until meatballs are cooked through** and garlic is tender, 8-10 min.
While meatballs and garlic cook, heat a large pot over medium-high heat. When hot, add 2 tbsp butter, then the mirepoix and mushrooms. Cook, stirring occasionally, until veggies are tender, 5-6 min. Season with salt and pepper, then sprinkle over flour. Cook, stirring often, until veggies are coated, 1-2 min. Add broth concentrates, soy sauce and 1 cup water. Cook, stirring occasionally, until slightly thickened, 5-6 min.
When the potatoes are tender, drain and return to the same pot. Using a masher, mash in roasted garlic, remaining Parmesan, 2 tbsp butter and 1/4 cup milk until creamy. Season with salt and pepper.
Add the meatballs and peas to the stew. Cook, stirring together to warm peas through, 1 min. Divide the garlic Parmesan mash between bowls. Top with the beef and mushroom stew.