Quick Irish-Style Stew
with Garlic Crostini
In this hearty twist on a classic potato and beef stew, we've swapped in quick-cooking ground beef so your meal will be on the table in less than 40 min. Don't forget to wipe the bowl clean with a slice of garlic crostini!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
113 g
Mirepoix
300 g
Red Potato
2 tbsp
Gravy Spice Blend
(Contains Soy, Wheat)
2 unit(s)
Garlic, cloves
14 g
Parsley and Thyme
2 unit(s)
Beef Broth Concentrate
2 unit(s)
Sandwich Bun
(Contains Barley, Wheat)
½ tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1 tsp
Garlic Salt
56 g
Green Peas
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
2.33 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Quarter potatoes. Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with half the garlic salt and pepper, then toss to coat. Roast in the middle of the oven, until tender and golden-brown, 25-28 min.
Meanwhile, strip 1 tbsp (2 tbsp) thyme leaves from stems. Roughly chop parsley. Peel, then mince or grate garlic. Heat a large pot over medium-high heat. When the pot is hot, add 1 tsp (2 tsp) oil, then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Using a slotted spoon, transfer beef to a large bowl. Carefully discard excess fat in the pot.
Reduce heat to medium, then add 1 tbsp (2 tbsp) butter, mirepoix, thyme, remaining garlic salt and half the garlic to the same pot. Cook, stirring occasionally, until mirepoix softens slightly, 3-4 min. Add beef and any juices from the bowl. Sprinkle Gravy Spice Blend over top. Cook, stirring often, until veggies and beef are coated, 1-2 min.
Add broth concentrates, soy sauce, peas and 1 1/2 cups (3 cups) water to the pot.Season with salt and pepper, then stir to combine. Bring to a boil over high.Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until stew thickens slightly and veggies are tender, 10-12 min. (TIP: If you prefer a looser stew, add an additional 1/4 cup [1/2 cup] water!)
Meanwhile, combine remaining garlic and 1 tbsp (2 tbsp) oil in a small bowl.Halve buns. Arrange on an unlined baking sheet, cut-side up.Brush with garlic oil.Toast in the top of the oven, until light golden-brown, 5-6 min. (TIP: Keep an eye on buns so they don't burn!)
Add roasted potatoes to stew, then stir to combine.Divide Irish-style stew between bowls.Serve garlic crostini alongside.Sprinkle parsley over stew and crostini.
