Ragoût irlandais

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!)