Quick Irish Stew
with Herb Garlic Crostini- Blé
- Peut contenir des traces d’allergènes
- Crustacés
- Oeuf
- Poisson
- Gluten
- Lait
- Moutarde
- Noix
- Arachides
- Sésame
- Soya
- Sulfites
A hearty potato and beef stew with all its traditional veggie friends. Don't forget to wipe the bowl clean with the garlic toast!
Ingrédients
500 g
Bœuf haché
227 g
Mirepoix
10 pièce(s)
Pomme de terre rouge
4 cs
Farine tout usage
(Contient : Blé Peut contenir : Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites)
4 pièce(s)
Gousses d'ail
21 g
Persil et thym
4 pièce(s)
Concentré de bouillon de bœuf
2 pièce(s)
Pain artisan
2 cs
Vinaigre de xérès
1 cs
Sauce soya
Ustensiles
Instructions
Cut potatoes into quarters. 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.
While potatoes roast, strip 1 tbsp thyme leaves off stems. Roughly chop parsley. Peel, then mince or grate garlic. Heat a large pot 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. Transfer to a large bowl and set aside.
Add 2 tbsp butter, then 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 over flour. Cook, stirring often, until flour coats veggies and beef, 1-2 min.
Add broth concentrates, vinegar, soy sauce and 3 cups water to the pot. Season with salt and pepper. Bring to a boil over high heat. Cook, stirring together, until stew thickens slightly and veggies are tender, 10-12 min.
While stew cooks, combine remaining garlic and 2 tbsp oil in a small bowl. Cut each roll in half lengthwise, then widthwise. Place rolls cut-side up and brush with garlic oil on another baking sheet. Toast in top of 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 stew and garlic toast. Serve with garlic toast.
