Quick Irish-Style Stew
with 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 crostini!
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
360 g
Red Potato
2 tbsp
All-Purpose Flour
(Contains: Wheat)
2 unit
Garlic, cloves
14 g
Parsley and Thyme
2 unit
Beef Broth Concentrate
2 unit
Sub Roll
(Contains: Gluten)
½ tbsp
Soy Sauce
(Contains: Wheat, Soy)
1 tsp
Garlic Salt
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
2.33 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into quarters. Add potatoes and 1 tbsp oil (dbl for 4ppl) to a parchment-lined baking sheet. Season with half the garlic salt and pepper, then toss to coat. Roast in the middle of the oven until golden-brown, 25-28 min.
While potatoes roast, strip 1 tbsp thyme leaves (dbl for 4 ppl) from 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 4 ppl), 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. Carefully discard excess fat left in the pot.
Reduce heat to medium, then add 1 tbsp butter (dbl for 4 ppl), mirepoix, thyme, remaining garlic salt 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 flour over top. Cook, stirring often, until flour coats veggies and beef, 1-2 min.
Add broth concentrates, soy sauce and 1 1/2 cups water (dbl for 4 ppl) to the pot. Season with salt and pepper, then stir to combine. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until stew thickens slightly and veggies are tender, 10-12 min. (TIP: If you prefer a looser stew, add an additional 1/4 cup water; for 4 ppl, add 1/2 cup.)
While stew cooks, combine remaining garlic and 1 tbsp oil (dbl for 4 ppl) in a small bowl. Halve rolls. Arrange on an unlined baking sheet, cut-side up. Brush with garlic oil. Toast in the top of the oven until light golden-brown, 5-6 min. (TIP: Keep an eye on rolls so they don't burn!)
Add roasted potatoes to stew, then stir to combine. Divide stew between bowls. Serve garlic crostini alongside. Sprinkle parsley over stew and crostini.
