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.
This recipe is under 650kcal per serving.
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
1 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 (see ingredients). Finely chop garlic. Roughly chop carrot. Halve cherry tomatoes. • In a medium 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. • Remove pan from heat, then add celery, onion, garlic, herb & mushroom seasoning, cherry tomatoes, carrot, beef-style stock powder, red wine jus, the brown sugar and water. 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.