Quick Irish Stew
with Herb Garlic Crostini
A hearty potato and beef stew with all its traditional veggie friends. Don't forget to wipe the bowl clean with the garlic toast!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Ground Beef
227 g
Mirepoix
300 g
Red Potato
2 tbsp
All-Purpose Flour
(Contains Wheat)
12 g
Garlic
14 g
Parsley and Thyme
4 unit
Beef Broth Concentrate
2 unit
Demi Baguette
(Contains Gluten, Barley)
2 tbsp
Sherry Vinegar
(Contains Sulphites)
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
2.5 tbsp
Oil*
½ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F and wash and dry all produce. Garlic Guide for Step 5: 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Cut potatoes into 1/2-inch pieces. Toss potatoes with 2 tbsp oil on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, until golden-brown, 25-28 min. Meanwhile, strip 1 tbsp thyme leaves off stems. Roughly chop parsley. Peel, then mince or grate garlic.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. When beef is done cooking, transfer to a large bowl and set aside.
Add 2 tbsp butter and swirl to melt in the same pan. When melted, add mirepoix, thyme and half the garlic. Cook, stirring occasionally, until mirepoix softens slightly, 3-4 min. Add beef and any juices (from the large bowl). Sprinkle over flour. Cook, stirring often, until veggies and beef are coated, 1-2 min.
Add broth concentrates, soy sauce, vinegar and 4 cups water to the same pan. Bring to a boil over high heat. Cook, stirring often, until sauce thickens and veggies are cooked through, 10-12 min.
While stew cooks, combine 2 tbsp oil and 1/4 tsp garlic (NOTE: Reference Garlic Guide in Start Strong.), in a small bowl. Cut each baguette in half lengthwise, then widthwise. On another baking sheet, arrange baguettes cut-side up and brush with garlic oil. Toast in top of oven, until golden, 5-6 min. (TIP: Keep an eye on garlic toast so it doesn't burn!)
Add roasted potatoes to the stew and season with salt and pepper. Stir together. Divide stew between bowls. Serve with garlic crostini. Sprinkle parsley over crostini and stew.
