Quick Irish-Style Stew
with Garlic Crostini
In this hearty twist on 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 minutes. 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
500 g
Ground Beef
113 g
Mirepoix
300 g
Red Potato
2 tbsp
Gravy Spice Blend
(Contains Soy, Triticale, Wheat, Gluten May contain Triticale, Milk, Tree nuts, Peanuts, Sulphites, Gluten, Wheat, Mustard, Soy, Sesame)
2 unit(s)
Garlic, cloves
14 g
Parsley and Thyme
2 unit(s)
Beef Broth Concentrate
2 unit(s)
Sandwich Bun
(Contains Rye, Triticale, Wheat, Barley, Oats May contain Soy, Triticale, Walnuts, Wheat, Barley, Oats, Rye, Sesame)
½ tbsp
Soy Sauce
(Contains Soy, Sulphites May contain Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
56 g
Green Peas
Not included in your delivery
0.13 tsp
Pepper*
2.33 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
- 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 concentrate, 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.
If you've opted for double beef, cook it in the same way the recipe instructs you to cook the regular portion of beef. Work in batches, if necessary.