Carb Smart Pork and Mushroom Stew
with Crispy Shallots
You won't miss the potatoes in this porky mushrooms stew! Filled to brim with autumn veggies and topped with crispy shallots for a salty punch!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Pork
14 g
Crispy Shallots
(Contains: Wheat)
113 g
Mushrooms
56 g
Onion, chopped
7 g
Thyme
3 unit
Celery
7 g
Parsley
1 tbsp
Soy Sauce
(Contains: Wheat, Soy)
2 unit
Chicken Broth Concentrate
1 tbsp
All-Purpose Flour
(Contains: Wheat)
170 g
Butternut Squash, cubes
2 unit
Garlic, cloves
1 unit
Ciabatta Roll
(Contains: Gluten)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Salt*
1.25 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut celery into 1/4-inch slices. Roughly chop parsley. Peel, then mince or grate garlic. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems. Thinly slice mushrooms.
Heat a large pot over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Using a slotted spoon, transfer pork to a large bowl, reserving fat in the pan.
Reduce heat to medium, then add 1 tbsp butter (dbl for 4 ppl), onions, celery, mushrooms, thyme and half the garlic to the same pot. Cook, stirring occasionally, until mushrooms soften slightly, 3-4 min. Add pork and any juices from the bowl. Sprinkle with flour. Cook, stirring often, until flour coats veggies and pork, 1 min.
Add broth concentrates, soy sauce, squash and 2 3/4 cups water (dbl for 4 ppl) to the pot. Season with salt and pepper. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until stew thickens slightly and squash is tender, 10-12 min.
While stew cooks, combine remaining garlic and 1 tbsp oil (dbl for 4 ppl) in a small bowl. Halve ciabatta, then cut into 2-inch-thick strips. Arrange on an unlined baking sheet, cut-side up. Brush with garlic oil. Toast in the top of the oven until lightly golden-brown, 5-6 min. (TIP: Keep an eye on the toasties so they don't burn!)
Divide stew between bowls, then top with half the crispy shallots (use all for 4 ppl). Serve garlic toasties alongside. Sprinkle parsley over stew and garlic toasties
