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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Parsley and Thyme
Beef Broth Concentrate
Soy Sauce(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)
Salt and Pepper*
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 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 25-28 min.
While potatoes roast, strip 1 tbsp thyme leaves (dbl for 4 ppl) 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 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 large bowl. Discard any remaining beef fat in the pot.
Reduce heat to medium, then add 1 tbsp butter (dbl for 4 ppl), 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.
Add broth concentrates, 1/2 tbsp soy sauce and 1 1/2 cups water (dbl both 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 together, until stew thickens slightly and veggies are tender, 10-12 min.
While stew cooks, combine remaining garlic and 1 tbsp oil (dbl for 4 ppl) in a small bowl. Cut each roll in half lengthwise. Place rolls cut-side up on 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!)
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.