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
250 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.