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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
500 g
Bœuf haché
4 cs
Chapelure italienne
(Contient Orge, Lait, Avoine, Seigle, Sésame, Soya, Blé Peut contenir Oeuf)
½ tasse(s)
Parmesan, râpé
227 g
Mirepoix
454 g
Champignons
6 pièce(s)
Gousses d'ail
113 g
Petits pois
4 pièce(s)
Pomme de terre Russet
2 pièce(s)
Concentré de bouillon de bœuf
2 cs
Sauce soya
(Contient Soya, Blé, Sulfites Peut contenir Sésame, Sulfites, Blé, Crustacés, Oeuf, Poisson, Lait, Moutarde)
2 cs
Farine tout usage
(Contient Blé)
Informations nutritionnelles
Ustensiles
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.