Carb Smart Manila-Style Beef Stew
with Jammy Eggs and Crispy Shallots
This recipe pulls heavily from Filipinx dinner time staple known as "Giniling", you will find both familiar and homey flavors in this stew. Traditionally served with steamed rice, this carb smart version opts instead to skip the starch in favor of doubling up on protein with the addition of Jammy boiled eggs!
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(s)
Egg
(Contains Egg)
113 g
Mirepoix
1 unit(s)
Russet Potato
56 g
Green Peas
2 tbsp
Beef Stock Powder
(Contains Soy, Sulphites May contain Egg, Fish, Milk, Mustard, Sesame, Wheat)
4 tbsp
Tomato Sauce Base
(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)
1 tbsp
Fish Sauce
(Contains Anchovies May contain Wheat, Crustaceans, Mustard, Fish, Milk, Soy, Sulphites, Egg, Sesame)
1 tbsp
Soy Sauce
(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
28 g
Crispy Shallots
(Contains Wheat)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
Not included in your delivery
0.06 tsp
Salt*
0.06 tsp
Pepper*
¼ tsp
Sugar*
½ tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Using a spoon, lower eggs into the boiling water, then reduce heat to medium-high.
- Cook for 7 min for a runny yolk or 9 min for a set yolk.**
- When eggs are done, drain and rinse under cold water for 30 sec, until cool enough to peel. Set aside, still submerged in water.
- Meanwhile, heat a large pot over medium-high heat.
- While the pot heats, peel, then cut potato into 1/4-inch pieces.
- When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then beef and mirepoix.
- Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
- Add potatoes, Cream Sauce Spice Blend, beef stock powder, peas, tomato sauce base, fish sauce, soy sauce, 1/4 tsp (1/2 tsp) sugar and 1 3/4 cups (3 1/2 cups) water. Stir to combine.
- Bring to a boil over high, then reduce heat to medium.
- Cover and cook stirring occasionally until potatoes are tender, 8-10 min. (TIP: If you prefer a thicker stew, simmer without a lid for a few extra minutes, if desired. If you prefer a thinner stew, add additional water 1/4 cup at a time, if desired.)
- When stew is almost done, peel then halve eggs. Season with salt and pepper.
- Divide stew between bowls.
- Top with eggs.
- Sprinkle crispy shallots over top.