Double Slow-Cooked Irish Beef Stew
with Potato Mash & Veggies
If you’re in the mood for a celebration feast without all the fuss or dishes, we suggest baking succulent slow-cooked beef and veggies. What Irish delight would be complete though without a serving of potatoes? Make it into a mash and those rich stew flavours will soak in and leave you feeling happy and warm.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 stalk
celery
½
Onion
3 clove
garlic
1
carrot
1 punnet
cherry tomatoes
2 packet
Diced Beef
1 sachet
Herb & Mushroom Seasoning
1 sachet
beef-style stock powder
1 packet
Red Wine Jus
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
2
potato
½ bag
parsley
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten; )
½ tsp
brown sugar
¾ cup
water
40 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 200ºC/180ºC fan-forced. • Thinly slice celery and onion. Finely chop garlic. Roughly chop carrot. Halve cherry tomatoes. • In a large bowl, combine diced beef, the plain flour and a pinch of salt and pepper. • In a large ovenproof saucepan, heat a drizzle of olive oil over medium-high heat. Cook celery and onion until tender, 4-5 minutes. Transfer to a bowl. • Return saucepan to high heat with a drizzle of olive oil. When oil is hot, cook diced beef until browned, 2-3 minutes (cook in batches for best result).
• Remove pan from heat, then add celery, onion, garlic and herb & mushroom seasoning, cherry tomatoes, carrot, beef-style stock powder, red wine jus, the brown sugar, water and beef. Stir to combine. • Season with pepper, then cover with a lid (or foil). Bake in oven until stew has thickened and beef is tender, 50-60 minutes.
TIP: If you don't have an ovenproof saucepan, transfer stew to a medium baking dish. TIP: Covering the saucepan tightly will prevent the stew from drying out. Little cooks: Kids can help out with measuring the brown sugar and water.
• When the stew has 20 minutes remaining, bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain, then return potato to the pan. • Add the butter and milk to the potato, then season generously with salt. Mash until smooth. Cover to keep warm.
• Divide potato mash and slow-cooked Irish beef stew between bowls. • Tear over parsley (see ingredients) to serve. Enjoy!
Little cooks: Kids can help tear over the parsley.
