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Quick Irish Stew

Quick Irish Stew

with Herb Garlic Crostini

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A hearty twist on a classic potato and beef stew with all its traditional veggie friends. We've swapped in ground beef for a meal that will be on the table in less than 40 min. 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, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

113 g

Mirepoix

300 g

Red Potato

2 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

6 g

Garlic

14 g

Parsley and Thyme

2 unit

Beef Broth Concentrate

2 unit

Artisan Roll

(ContainsWheat/Blé)

1 tbsp

Sherry Vinegar

(ContainsSulphites/Sulfite)

½ tbsp

Soy Sauce

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

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2.25 tbsp

Oil*

½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3515 kJ
Calories840 kcal
Fat40 g
Saturated Fat13 g
Carbohydrate83 g
Sugar17 g
Dietary Fiber6 g
Protein38 g
Cholesterol90 mg
Sodium1160 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Garlic Press
Large Bowl
Large Pot
Slotted Spoon
Measuring Cups
Silicone Brush
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into quarters. Toss potatoes with 1 tbsp oil (dbl for 4ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 25-28 min.

2

While potatoes roast, strip 1 tbsp thyme leaves (dbl for 4ppl) off stems. Roughly chop parsley. Peel, then mince or grate garlic. Heat a large pot over medium-high heat. When hot, add 1 tsp oil (dbl for 4ppl), 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 large bowl. Discard any remaining beef fat in the pot.

3

Reduce heat to medium, then add 1 tbsp butter (dbl for 4ppl), mirepoix, thyme and half the garlic to the same pot. Cook, stirring occasionally, until mirepoix softens slightly, 3-4 min. Add beef and any juices from the bowl. Sprinkle with flour. Cook, stirring often, until flour coats veggies and beef, 1-2 min.

4

Add broth concentrates, 1 tbsp vinegar, 1/2 tbsp soy sauce and 1 1/2 cups water (dbl all for 4ppl) to the pot. Season with salt and pepper. Bring to a boil over high heat. Once boiling, reduce heat to medium- low. Cook, stirring together, until stew thickens slightly and veggies are tender, 10-12 min.

5

While stew cooks, combine remaining garlic and 1 tbsp oil (dbl for 4ppl) in a small bowl. Cut each roll in half lengthwise, then widthwise. Place rolls cut-side up another baking sheet and brush with garlic oil. Toast in the top of the oven, until lightly golden-brown, 5-6 min. (TIP: Keep an eye on your toast so that it does not burn!)

6

Add roasted potatoes to the stew and stir to combine. Divide stew between bowls. Sprinkle parsley over both the stew and garlic toasts. Serve with garlic toast alongside.