Quick Irish Stew
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Quick Irish Stew

Quick Irish Stew

with Herb Garlic Crostini

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
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 amount

250 g

Ground Beef

113 g

Mirepoix

250 g

Red Potato

2 tbsp

All-Purpose Flour

(Contains Wheat)

2 unit(s)

Garlic, cloves

14 g

Parsley and Thyme

2 unit(s)

Beef Broth Concentrate

2 unit(s)

Artisan Bun

2 tbsp

Sherry Vinegar

1 tbsp

Soy Sauce

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

Not included in your delivery

1 tbsp

Unsalted Butter*

½ tsp

Salt and Pepper*

2.25 tbsp

Oil*

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Nutrition Values

Calories320 kcal
Fat22 g
Saturated Fat6 g
Carbohydrate28 g
Sugar2 g
Dietary Fiber3 g
Protein4 g
Cholesterol15 mg
Sodium890 mg
Trans Fat0.3 g
Potassium600 mg
Calcium20 mg
Iron1.5 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.

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Large Bowl
Slotted Spoon
Large Pot
Measuring Cups
Silicone Brush
Small Bowl

Instructions

ROAST POTATOES
1

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.

PREP & COOK BEEF
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.

COOK MIREPOIX
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.

COOK STEW
4

Add broth concentrates, vinegar, soy sauce and 2 cups water (dbl 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.

MAKE GARLIC TOAST
5

While stew cooks, combine remaining garlic and 1 tbsp oil (dbl for 4ppl) 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!)

FINISH AND SERVE
6

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