This tasty stew warms your heart and fills your stomach on a cold day.
Quick Irish Stew
with Herb Garlic Crostini
- Preheat the oven to 450°F (230°C)
- Wash and dry all produce
| Ingredients | Two Person | Four Person |
|---|---|---|
| Ground Beef | 250 g | 500 g |
| Mirepoix | 113 g | 227 g |
| Red Potatoes | 300 g | 600 g |
| All-Purpose Flour | 2 TBSP | 4 TBSP |
| Garlic | 1 clove | 2 cloves |
| Parsley and Thyme | 14 g | 21 g |
| Beef Broth Concentrate | 1 packet | 2 packets |
| Artisan Rolls | 2 | 4 |
| Sherry Vinegar | 1 TBSP | 2 TBSP |
| Soy Sauce | ½ TBSP | 1 TBSP |
| Unsalted Butter | 1 TBSP | 2 TBSP |
| Oil | 1 tsp | 2 tsp |
| Salt and Pepper |
Roast Potatoes
Cut potatoes into quarters. Toss potatoes with 1 TBSP oil (dbl for 4ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 25-28 min.
Prep & Cook Beef
While potatoes roast; strip 1 TBSP thyme leaves (dbl for 4ppl) off 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 4ppl), 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. Discard any remaining beef fat in the pot.
Cook Mirepoix
Reduce heat to medium, then add 1 TBSP butter (dbl for 4ppl), mirepoix, thyme 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 with flour. Cook, stirring often, until flour coats veggies and beef, 1-2 min.
Cook Stew
Add broth concentrates, vinegar, soy sauce and 2 cups water (db| for 4ppl) to the pot.
Season with salt and pepper. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook, stirring together, until stew thickens slightly and veggies are tender, 10-12 min.
Make Garlic Toast
While stew cooks, combine remaining garlic and 1 TBSP oil (double for 4 people) in a small bowl.
Cut each roll in half lengthwise. Place rolls cut-side up on another baking sheet and brush with garlic oil. Toast in the top of the oven, until lightly golden-brown, 5-6 min.
(TIP: Keep an eye on your toast so that it does not burn!)
Finish and Serve
Add roasted potatoes to the stew and stir to combine. Divide stew between bowls. Serve with garlic toast alongside. Sprinkle parsley over both the stew and garlic toasts.