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Quick Irish Stew

Quick Irish Stew

with Herb Garlic Crostini

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A hearty potato and beef stew with all its traditional veggie friends. Don't forget to wipe the bowl clean with the garlic toast!

Allergens:Wheat/BléSulphites/SulfiteSoy/SojaMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 g

Ground Beef

227 g

Mirepoix

300 g

Red Potato

2 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

12 g

Garlic

14 g

Parsley and Thyme

4 unit

Beef Broth Concentrate

2 unit

Demi Baguette

(ContainsWheat/Blé)

2 tbsp

Sherry Vinegar

(ContainsSulphites/Sulfite)

1 tbsp

Soy Sauce

(ContainsWheat/Blé, Sulphites/Sulfite, Soy/Soja)

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2.5 tbsp

Oil*

½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3138 kJ
Calories750 kcal
Fat42 g
Saturated Fat14 g
Carbohydrate61 g
Sugar7 g
Dietary Fiber5 g
Protein34 g
Cholesterol90 mg
Sodium3590 mg
Utensils
Utensilsarrow down iconarrow down icon
Parchment Paper
Baking Sheet
Measuring Spoons
Garlic Press
Large Non-Stick Pan
Large Bowl
Measuring Cups
Small Bowl
Silicone Brush
Instructions
Instructionsarrow up iconarrow up icon
1

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.

2

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.

3

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.

4

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.

5

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!)

6

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.