Quick Irish Stew
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Quick Irish Stew

Quick Irish Stew

with Herb Garlic Crostini

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

Tags:
Chef's Choice
Allergens:
Wheat
Sulphites
Soy

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

Preparation Time35 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

/ serving 4 people

500 g

Ground Beef

227 g

Mirepoix

5 unit(s)

Yellow Potato

4 tbsp

All-Purpose Flour

(Contains Wheat)

4 unit(s)

Garlic, cloves

21 g

Parsley and Thyme

4 unit(s)

Beef Broth Concentrate

2 unit(s)

French White Baby Batard

2 tbsp

Sherry Vinegar

1 tbsp

Soy Sauce

(Contains Wheat, Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)

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Nutrition Values

Calories40 kcal
Fat0 g
Saturated Fat0 g
Carbohydrate7 g
Sugar0 g
Dietary Fiber0 g
Protein1 g
Cholesterol0 mg
Sodium290 mg
Trans Fat0 g
Potassium10 mg
Calcium0 mg
Iron0.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1 PREP
1

Wash and dry all produce.* Cut potatoes into quarters. Peel, then mince or grate garlic. Strip 1 tbsp thyme leaves off stems. Roughly chop parsley. On a parchment-lined baking sheet, toss potatoes with 2 tbsp oil. Season with salt and pepper. Roast in middle of oven, until potatoes are golden-brown, 25-28 min.

2 COOK BEEF
2

Meanwhile, heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) Season with salt and pepper. When beef is done cooking, transfer to a large bowl and set aside.

3 COOK MIREPOIX
3

To the same pan, add 2 tbsp butter, then mirepoix, thyme and half the garlic. 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.

4 FINISH STEW
4

To the pan, add broth concentrates, vinegar, soy sauce and 3 cups water. Season with salt and pepper. Bring to a boil over high heat. Cook, stirring together, until sauce simmers and thickens slightly and veggies are tender, 10-12 min.

5 MAKE CROSTINI
5

Meanwhile, in a small bowl, combine remaining garlic and 2 tbsp oil. Stir to combine. Cut each baguette in half lengthwise, then widthwise. Directly to another baking sheet, place baguettes cut-side up and brush with garlic oil. Toast in top of oven, until lightly golden-brown, 5-6 min. (TIP: Keep an eye on your crostini so that it does not burn!)

6 FINISH AND SERVE
6

To stew, add roasted potatoes and stir to combine. Divide stew between bowls. Sprinkle parsley over both stew and garlic toast. Serve with garlic toast.