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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Beef
113 g
Mirepoix
3 unit(s)
Red Potato
1 tbsp
All-Purpose Flour
(Contains: Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
2 unit(s)
Garlic, cloves
14 g
Parsley and Thyme
2 unit(s)
Beef Broth Concentrate
90 g
Archived
unit(s)
French White Baby Batard
2 tbsp
Sherry Vinegar
½ tbsp
Soy Sauce
Cooking Steps
Wash and dry all produce.* Cut potatoes into 1/2-inch pieces. On a parchment-lined baking sheet, toss potatoes with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in the middle of oven, until potatoes are golden-brown, 25-28 min. Meanwhile, peel, then mince or grate garlic. Strip 1/2 tbsp thyme leaves (dbl for 4 ppl) off stems. Roughly chop parsley.
Heat a large non-stick pan over medium-high heat. When pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up 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. When beef is done cooking, transfer to a large bowl and set aside.
Using the same pan, add 1 tbsp butter (dbl for 4 ppl) and swirl to melt. When melted, add mirepoix, thyme and half the garlic. Cook, stirring occasionally, until mirepoix softens slightly, 3-4 min. Add beef and any juices (from the large bowl). Sprinkle over flour. Cook, stirring often, until veggies and beef are coated, 1-2 min.
To the same pan, add broth concentrates, soy sauce, 1 tbsp vinegar (dbl for 4 ppl) and 2 cups water (dbl for 4 ppl). Bring to a boil over high heat. Cook, stirring often, until sauce thickens and veggies are cooked through, 10-12 min.
Meanwhile, in a small bowl, combine 1 tbsp oil (dbl for 4 ppl) and 1/4 tsp remaining garlic (dbl for 4 ppl). (NOTE: Reference garlic guide in Start Strong.) Cut each baguette in half lengthwise, then widthwise. On another baking sheet, arrange baguettes cut-side up and brush with garlic oil. Toast in the top of oven until golden, 5-6 min. (TIP: Keep an eye on garlic toast so it doesn't burn!)
To stew, add roasted potatoes and season with salt and pepper. Stir together. Divide stew between bowls. Serve with garlic crostini. Sprinkle parsley over crostini and stew.
