English-Style Beef Stew
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English-Style Beef Stew

English-Style Beef Stew

with Roasted Potatoes

Grab a woolly sweater and throw a log on the fire. It's time to get cozy with a classic beef and potato countryside stew. Tonight's version is studded with green peas and we've even added mushrooms to make it extra hearty!

Tags:
Family Friendly
Allergens:
Wheat
•Soy
•Sulphites
•Milk

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.

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

2 unit

Garlic, cloves

2 tbsp

All-Purpose Flour

(Contains Wheat)

300 g

Yellow Potato

2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

113 g

Green Peas

2 tbsp

Tomato Sauce Base

1 unit

Chicken Broth Concentrate

113 g

Mirepoix

14 g

Parsley and Thyme

113 g

Mushrooms

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Salt*

0.13 tsp

Pepper*

1.33 tbsp

Oil*

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Nutrition Values

Calories700 kcal
Fat40 g
Saturated Fat16 g
Carbohydrate54 g
Sugar9 g
Dietary Fiber8 g
Protein35 g
Cholesterol105 mg
Sodium1300 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

•Baking Sheet
•Parchment Paper
•Measuring Spoons
•Large Pot
•Slotted Spoon
•Medium Bowl
•Measuring Cups

Cooking Steps

Roast potatoes
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast potatoes in the middle of the oven, tossing halfway through, until golden-brown and tender, 25-28 min.

Prep
2

Meanwhile, quarter mushrooms. Roughly chop parsley. Peel, then mince or grate garlic. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems, then finely chop.

Cook beef
3

Heat a large pot over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Using a slotted spoon, transfer beef to a medium bowl. Carefully discard fat from the pot.

Start stew
4

Add 2 tbsp butter (dbl for 4 ppl) to the same pot, then mirepoix, mushrooms, thyme and garlic. Cook, stirring occasionally, until mushrooms soften slightly, 3-4 min. Add soy sauce, tomato sauce base, beef and any juices from the bowl. Stir to combine. Sprinkle flour over top. Cook, stirring often, until flour coats veggies and beef, 1-2 min.

Finish stew
5

Add broth concentrate, peas and 1 1/2 cups water (dbl for 4 ppl). Season with salt and pepper. Bring to a boil over high. Once boiling, reduce the heat to medium-low. Cook, stirring often, until stew thickens slightly, 4-6 min.

Finish and serve
6

Add roasted potatoes to stew. Stir to combine. Divide stew between bowls. Sprinkle parsley over top.