Irish Beef & Red Wine Stew

Name: Irish Beef & Red Wine Stew with Potato Mash & Parsley
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: olive oil; 2 potato; 40 g butter; 2 tbs milk; 1 tomato; 1 packet Slow-Cooked Beef Brisket; 1 packet Soffritto Mix; 1 sachet Aussie Spice Blend; 1 sachet beef-style stock powder; 1 packet Red Wine Jus; 1 tsp brown sugar; ½ cup water; 1 packet baby spinach leaves; ½ packet parsley

with Potato Mash & Parsley

Get up to $175 off

Indulge in this premium dining experience where we’ve done all the hard work for you! Beef and veggies are stewed in a red wine sauce until meltingly tender, and are perfectly complimented with a classic potato mash. This comforting embrace of flavours invites you to savour each spoonful in cozy delight.

Allergens:

Milk

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

tomato

1 packet

Slow-Cooked Beef Brisket

1 packet

Soffritto Mix

1 sachet

Aussie Spice Blend

1 sachet

beef-style stock powder

1 packet

Red Wine Jus

1 packet

baby spinach leaves

½ packet

parsley

Not included in your delivery

olive oil

40 g

butter

2 tbs

milk

1 tsp

brown sugar

½ cup

water

Nutrition Values

Energy (kJ)3034 kJ

Fat46.6 g

of which saturates19 g

Carbohydrate45.2 g

of which sugars23.2 g

Protein30 g

Sodium1575 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

•Large Frying Pan

Cooking Steps

• Boil the kettle. Cut potato into large chunks. • Half-fill a large saucepan with boiling water and add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to potato and season with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled.

• Meanwhile, roughly chop tomato. Roughly chop slow-cooked beef brisket. • Heat a large frying pan or pot over high heat with a drizzle of olive oil. Cook soffritto mix, tomato and beef, stirring, until tender, 5-6 minutes.

• Add Aussie spice blend to the beef and cook until fragrant, 1 minute. • Add beef-style stock powder, red wine jus, the brown sugar and the water. Stir to combine and simmer until slightly reduced, 2-3 minutes. • Remove pan from heat, add baby spinach leaves and stir until wilted. Season with salt and pepper.