Quick Irish-Style Stew
with Garlic Crostini
In this hearty twist on a classic potato and beef stew, we've swapped in quick-cooking ground beef so your meal will be on the table in less than 40 min. Don't forget to wipe the bowl clean with a slice of garlic crostini!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Gravy Spice Blend
(Contains Soy, Wheat)
Parsley and Thyme
Beef Broth Concentrate
(Contains Barley, Wheat)
(Contains Soy, Sulphites, Wheat)
Not included in your delivery
Before starting, preheat the oven to 450°F. Wash and dry all produce. Quarter potatoes. Add potatoes and 1 tbsp oil (dbl for 4 ppl) 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 tender and golden-brown, 25-28 min.
Meanwhile, 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 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 Gravy Spice Blend over top. Cook, stirring often, until veggies and beef are coated, 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. 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!)
Meanwhile, combine remaining garlic and 1 tbsp oil (dbl for 4 ppl) in a small bowl. Halve buns. Arrange buns on an unlined baking sheet, cut-side up. Brush with garlic oil. Toast buns in the top of the oven until light golden-brown, 5-6 min. (TIP: Keep an eye on buns 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.