Quick Irish Stew

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

Add 2 tbsp butter to the same pan, then mirepoix, thyme and half the garlic. Cook, stirring occasionally, until the mirepoix softens slightly, 3-4 min.

Return the beef and any juices to the pan. Sprinkle over the flour. Cook, stirring, until the flour coats the veggies and beef, 1-2 min. Add the broth concentrates, vinegar, soy sauce and 3 cups water. Season with salt and pepper. Bring to a boil over high heat. Cook until the sauce thickens and veggies are cooked through, 10-12 min.

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