Quick Irish Stew
with Herb Garlic Crostini
Ground Beef is what gets this stew on table in 35 mins! A hearty potato and beef stew with all its traditional veggie friends. Don't forget to wipe the bowl clean with garlic toast!
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
227 g
Mirepoix
340 g
Archived
4 tbsp
All-Purpose Flour
(Contains Wheat)
1 unit(s)
Garlic, cloves
10 g
Thyme
4 unit(s)
Beef Broth Concentrate
2 unit(s)
French White Baby Batard
2 tbsp
Sherry Vinegar
1 tbsp
Soy Sauce
(Contains Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
10 g
Parsley
Nutrition Values
Instructions
Wash and dry all produce.* Cut the potatoes into quarters. Mince or grate the garlic. Strip 1 tbsp thyme leaves off the stems. Roughly chop the parsley. On a parchment-lined baking sheet, toss the potatoes with 2 tbsp oil. Season with salt and pepper. Roast in the middle of the oven, until the potatoes are golden-brown, 25-28 min.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then the beef. Cook, breaking up the beef into smaller pieces, until no pink remains, 4-5 min. (TIP: Cook to a minimum internal temp. of 71°C/160°F.**) Season with salt and pepper. Transfer the beef to a large bowl. Set aside.
Add 2 tbsp butter to the same pan, then mirepoix, thyme and half the garlic. Cook, stirring occasionally, until the mirepoix softens slightly, 3-4 min.
Return the beef and any juices to the pan. Sprinkle over the flour. Cook, stirring, until the flour coats the veggies and beef, 1-2 min. Add the broth concentrates, vinegar, soy sauce and 3 cups water. Season with salt and pepper. Bring to a boil over high heat. Cook until the sauce thickens and veggies are cooked through, 10-12 min.
Meanwhile, in a small bowl, combine the remaining garlic and 2 tbsp oil. Stir to combine. Cut each baguette in half lengthwise, then widthwise. Brush the cut-side with garlic oil. Arrange on baking sheet cut-side up. Toast on top rack of the oven until lightly golden-brown, 5-6 min. (TIP: Keep an eye on your garlic toast so that it does not burn!)
Add the roasted potatoes to the stew. Stir to combine. Divide the stew between bowls. Sprinkle the parsley over the stew and garlic toast. Serve stew with the garlic toast.