Sloppy Joe-Inspired Stew
with Cheese Toast Soldiers
This riff on an American classic in stew form is served with some cheesy toast soldiers for soaking up all those retro flavours. The secret ingredient here is breadcrumbs, which thicken the stew to create the perfect consistency!
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
200 g
Green Bell Pepper
113 g
Mirepoix
1 tbsp
Worcestershire Sauce
200 mL
Crushed Tomatoes
2 unit
Beef Broth Concentrate
¼ cup
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
2 unit
Artisan Bun
(Contains Soy, Wheat, Milk)
1 tsp
Garlic Salt
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the broiler to high. Remove 1 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Wash and dry all produce. Heat a large pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then mirepoix. Cook, stirring occasionally, until slightly softened, 3-4 min.
Meanwhile, core, then cut pepper into 1/2-inch pieces. Halve buns. Spread 1 tbsp butter (dbl for 4 ppl) on cut sides.
Increase heat to medium-high, then add beef to the pot with mirepoix. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
Stir peppers, crushed tomatoes, Worcestershire sauce, broth concentrates, breadcrumbs, 1/4 tsp sugar, 3/4 tsp garlic salt (dbl both for 4 ppl) and 1 1/4 cups water (1 3/4 cups for 4 ppl) into the pot with beef and mirepoix. Bring to a gentle boil over high. Once boiling, reduce heat to medium. Cover and cook, stirring occasionally, until veggies are tender, 8-10 min.
When stew is almost done, arrange buns on a parchment-lined baking sheet, cut-side up. Sprinkle a pinch of garlic salt over buns, then sprinkle three-quarters of the cheese over top. Toast buns in the middle of the oven until cheese melts, 2-3 min. (TIP: Keep an eye on buns so they don't burn!)Cut cheese toast into 1-inch strips.
Season stew with salt or any remaining garlic salt and pepper, to taste, then stir to combine. Divide stew between bowls. Sprinkle remaining cheese over top. Serve cheese toast soldiers alongside for dipping.
