This hearty dinner has all the flavours of a traditional stew, but lightened up. Beef, potatoes, thyme, mushrooms and spinach are featured in this dish that's sure to warm you up from the inside out.
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.
250 g
Ground Beef
150 g
Red Potato
7 g
Thyme
2 unit(s)
Garlic, cloves
2 unit(s)
Chicken Broth Concentrate
113 g
Mirepoix
56 g
Baby Spinach
227 g
Mushrooms
2 tbsp
Gravy Spice Blend
(Contains Soy, Wheat)
½ tsp
Garlic Salt
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Before starting, wash and dry all produce. Strip 1 tbsp (2 tbsp) thyme leaves from stems, then roughly chop.Cut potatoes into 1/2-inch pieces.Peel, then mince or grate garlic.Thinly slice mushrooms.Roughly chop spinach.
Heat a large pot over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then garlic, beef and thyme. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with 1/2 tsp (1 tsp) garlic salt and pepper.Transfer beef to a medium bowl.
Add 1/2 tbsp (1 tbsp) oil to the same pot, then mushrooms and mirepoix. Cook, stirring occasionally, until softened, 3-4 min.Season with salt and pepper.
Add potatoes to the pot.Sprinkle Gravy Spice Blend over veggies, then stir to coat. Add broth concentrates, beef and 1 1/2 cups (3 cups) water. Bring to a boil over high. (TIP: Add more water if you prefer a looser stew!)Once boiling, reduce heat to medium-low. Simmer, stirring occasionally, until stew thickens slightly and potatoes are cooked through, 12-14 min. Season with salt and pepper, to taste. Remove from heat.
Add spinach to stew. Stir until wilted, 1-2 min.Divide stew between bowls.