English-Style Beef Stew
with Roasted Potatoes
Grab a woolly sweater and throw a log on the fire. It's time to get cozy with a classic beef and potato countryside stew. Tonight's version is studded with green peas and we've even added mushrooms to make it extra hearty!
The quantities provided above are averages only.
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
2 unit
Garlic, cloves
2 tbsp
All-Purpose Flour
(Contains Wheat)
300 g
Yellow Potato
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
113 g
Green Peas
2 tbsp
Tomato Sauce Base
1 unit
Chicken Broth Concentrate
113 g
Mirepoix
14 g
Parsley and Thyme
113 g
Mushrooms
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
1.33 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast potatoes in the middle of the oven, tossing halfway through, until golden-brown and tender, 25-28 min.
Meanwhile, quarter mushrooms. Roughly chop parsley. Peel, then mince or grate garlic. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems, then finely chop.
Heat a large pot over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), 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 medium bowl. Carefully discard fat from the pot.
Add 2 tbsp butter (dbl for 4 ppl) to the same pot, then mirepoix, mushrooms, thyme and garlic. Cook, stirring occasionally, until mushrooms soften slightly, 3-4 min. Add soy sauce, tomato sauce base, beef and any juices from the bowl. Stir to combine. Sprinkle flour over top. Cook, stirring often, until flour coats veggies and beef, 1-2 min.
Add broth concentrate, peas and 1 1/2 cups water (dbl for 4 ppl). Season with salt and pepper. Bring to a boil over high. Once boiling, reduce the heat to medium-low. Cook, stirring often, until stew thickens slightly, 4-6 min.
Add roasted potatoes to stew. Stir to combine. Divide stew between bowls. Sprinkle parsley over top.
