Carb Smart Manila-Style Beef Stew
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Carb Smart Manila-Style Beef Stew

Carb Smart Manila-Style Beef Stew

with Jammy Eggs and Crispy Shallots

This recipe pulls heavily from the Filipinx dinner time staple known as 'Giniling.' We've included many of the flavours in this stew. Traditionally served with steamed rice, this carb smart version opts instead to skip the starch in favour of doubling up on protein with the addition of jammy boiled eggs.

Ingredients: Ground beef • Russet potato • Mirepoix (carrot, onion, celery) • Grade A egg • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Green peas • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef flavor (flavoring, water, salt, dried beef stock, beef stock, yeast extract, xanthan gum, glutamic acid, tricalcium phosphate), beef fat, salt, yeast extract, xanthan gum) • Fish sauce (water, rice vinegar, salt, sugar, fish sauce powder (anchovies, maltodextrin), lime juice from concentrate, anchovies, disodium inosinate and guanylate, seasoning, yeast extract, xanthan gum, lactic acid, caramel, potassium sorbate, sodium benzoate) (anchovies) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat).

Tags:
Quick
Carb Smart
Allergens:
Egg
Anchovies
Wheat
Sulphites
Soy

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

2 unit(s)

Egg

(Contains Egg)

113 g

Mirepoix

1 unit(s)

Russet Potato

56 g

Green Peas

4 tbsp

Tomato Sauce Base

(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)

1 tbsp

Fish Sauce

(Contains Anchovies May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)

28 g

Crispy Shallots

(Contains Wheat May contain Gluten)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

½ tbsp

Soy Sauce

(Contains Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)

2 unit(s)

Beef Broth Concentrate

Not included in your delivery

0.06 tsp

Salt*

0.06 tsp

Pepper*

¼ tsp

Sugar*

½ tbsp

Oil*

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Nutrition Values

Calories590 kcal
Fat33 g
Saturated Fat13 g
Carbohydrate44 g
Sugar8 g
Dietary Fiber5 g
Protein37 g
Cholesterol270 mg
Sodium1430 mg
Trans Fat0.5 g
Potassium1250 mg
Calcium150 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Measuring Cups
Measuring Spoons

Instructions

Cook eggs and start stew
1
  • 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.
Finish prep and start stew
2
  • Meanwhile, heat a large pot over medium-high.
  • 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.**
Finish stew
3
  • Add potatoes, Cream Sauce Spice Blend, beef broth concentrate, 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 for 8-12 min, stirring occasionally until potatoes are tender. (TIP: If you prefer a thicker stew, simmer without a lid for a few extra minutes. If you prefer a thinner stew, add additional water 1/4 cup at a time.)
Peel eggs
4
  • When stew is almost done, peel then halve eggs. Season with salt and pepper.
Finish and serve
5
  • Season stew with salt and pepper to taste.
  • Divide stew between bowls.
  • Top with eggs.
  • Sprinkle crispy shallots over top.