Quick Irish Stew
with Herb Garlic Crostini
A hearty potato and beef stew with all its traditional veggie friends. Don't forget to wipe the bowl clean with the garlic toast!
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
227 g
Mirepoix
5 unit(s)
Yellow Potato
4 tbsp
All-Purpose Flour
(Contains Wheat)
4 unit(s)
Garlic, cloves
21 g
Parsley and Thyme
4 unit(s)
Beef Broth Concentrate
2 unit(s)
French White Baby Batard
2 tbsp
Sherry Vinegar
1 tbsp
Soy Sauce
(Contains Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
Nutrition Values
Instructions
Wash and dry all produce.* Cut potatoes into quarters. Peel, then mince or grate garlic. Strip 1 tbsp thyme leaves off stems. Roughly chop parsley. On a parchment-lined baking sheet, toss potatoes with 2 tbsp oil. Season with salt and pepper. Roast in middle of oven, until potatoes are golden-brown, 25-28 min.
Meanwhile, heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) Season with salt and pepper. When beef is done cooking, transfer to a large bowl and set aside.
To the same pan, add 2 tbsp butter, then mirepoix, thyme and half the garlic. Cook, stirring occasionally, until mirepoix softens slightly, 3-4 min. Add beef and any juices from the bowl. Sprinkle over flour. Cook, stirring often, until flour coats veggies and beef, 1-2 min.
To the pan, add broth concentrates, vinegar, soy sauce and 3 cups water. Season with salt and pepper. Bring to a boil over high heat. Cook, stirring together, until sauce simmers and thickens slightly and veggies are tender, 10-12 min.
Meanwhile, in a small bowl, combine remaining garlic and 2 tbsp oil. Stir to combine. Cut each baguette in half lengthwise, then widthwise. Directly to another baking sheet, place baguettes cut-side up and brush with garlic oil. Toast in top of oven, until lightly golden-brown, 5-6 min. (TIP: Keep an eye on your crostini so that it does not burn!)
To stew, add roasted potatoes and stir to combine. Divide stew between bowls. Sprinkle parsley over both stew and garlic toast. Serve with garlic toast.