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Quick Irish-Style Turkey Stew

Quick Irish-Style Turkey Stew

with Garlic Crostini

Custom recipe
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A hearty twist on a classic potato and beef stew with all the traditional veggies. We've swapped in ground turkey 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!

Tags:Easy Clean-upFamily Friendly
Allergens:Wheat/BléSoy/SojaMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Turkey

113 g

Mirepoix

360 g

Red Potato

2 tbsp

Gravy Spice Blend

(ContainsWheat/Blé, Soy/Soja)

2 unit

Garlic, cloves

14 g

Parsley and Thyme

2 unit

Beef Broth Concentrate

2 unit

Sub Roll

(ContainsWheat/Blé)

½ tbsp

Soy Sauce

(ContainsWheat/Blé, Soy/Soja)

1 tsp

Garlic Salt

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2.33 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories830 kcal
Fat35 g
Saturated Fat9 g
Carbohydrate89 g
Sugar9 g
Dietary Fiber7 g
Protein38 g
Cholesterol125 mg
Sodium2100 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Bowl
Large Pot
Slotted Spoon
Measuring Cups
Silicone Brush
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into quarters. 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.

2

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 turkey into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Using a slotted spoon, transfer turkey to a large bowl. Carefully discard excess fat in the pot.

3

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 turkey and any juices from the bowl. Sprinkle Gravy Spice Blend over top. Cook, stirring often, until spice blend coats veggies and turkey, 1-2 min.

4

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.)

5

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!)

6

Add roasted potatoes to stew, then stir to combine. Divide stew between bowls. Serve garlic crostini alongside. Sprinkle parsley over stew and crostini.