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
7 g
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)
14 g
Parsley
Nutrition Values
Instructions
Wash and dry all produce.* Cut the potatoes into quarters. Peel, then mince or grate the garlic. Strip 1 tbsp thyme leaves off stems. Roughly chop parsley. On a parchment-lined baking sheet, toss the potatoes with 2 tbsp oil. Season with salt and pepper. Roast in the middle of the oven, until the 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 the beef. Cook, breaking up the beef into smaller pieces, until no pink remains, 4-5 min. (TIP: Cook to a minimum internal temp. of 71°C/160°F.**) Season with salt and pepper. When the beef is done cooking, transfer to a large bowl and set aside.
Add 2 tbsp butter to the same pan, then mirepoix, thyme and half the garlic. Cook, stirring occasionally, until the mirepoix softens slightly, 3-4 min. Return the beef and any juices from the bowl to the pan with the mirepoix. Sprinkle over the flour. Cook, stirring, until the flour coats the veggies and the beef, 1-2 min.
Add the 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 the sauce simmers and thickens slightly and veggies are cooked through, 10-12 min.
Meanwhile, in a small bowl, combine the remaining garlic and 2 tbsp oil. Stir to combine. Cut each baguette in half lengthwise, then widthwise. Arrange on a baking sheet cut-side up and brush with garlic oil. Toast in the top of the oven until lightly golden-brown, 5-6 min. (TIP: Keep an eye on your garlic toast so that it does not burn!)
Add the roasted potatoes to the stew and stir to combine. Divide the stew between bowls. Sprinkle the parsley over both the stew and garlic toast. Serve with the garlic toast.