topBanner
Quick Irish Stew

Quick Irish Stew

with Herb Garlic Crostini

Read more

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!

Tags:Easy Clean-upFamily Friendly
Allergens:Wheat/BléSoy/SojaSulphites/SulfiteMilk/Lait

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

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

360 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

Sub Roll

(ContainsWheat/Blé)

½ tbsp

Soy Sauce

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

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2.33 tbsp

Oil*

½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories760 kcal
Fat41 g
Saturated Fat13 g
Carbohydrate65 g
Sugar6 g
Dietary Fiber6 g
Protein34 g
Cholesterol90 mg
Sodium1410 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Bowl
Large Pot
Slotted Spoon
Measuring Cups
Silicone Brush
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Before starting, preheat the oven to 450°F. Wash and dry all produce.

Cut potatoes into quarters. Add potatoes and 1 tbsp oil (dbl for 4ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, until golden-brown, 25-28 min.

2

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 left in the pot.

3

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.

4

Add broth concentrates, 1/2 tbsp soy sauce and 1 1/2 cups water (dbl all 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 occasionally, until stew thickens slightly and veggies are tender, 10-12 min.

5

While stew cooks, combine remaining garlic and 1 tbsp oil (dbl for 4 ppl) in a small bowl. Halve rolls. Arrange on another baking sheet, cut-side up and brush with garlic oil. Toast in the top of the oven, until lightly golden-brown, 5-6 min. (TIP: Keep an eye on buns so they don't burn!)

6

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