Dive into a bowl of pure comfort with this hearty stew inspired from Ireland. Beef meatballs are drenched in a tomato and red wine-based stew, and accompanied by garlic-kissed ciabatta to soak up all the delicious sauce. With a flourish of parsley on top, this dish will have your taste buds doing an Irish jig!
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
1
Potato
1
Carrot
1
Beef Mince
1
Fine Breadcrumbs
(Contains Gluten; May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
Garlic & Herb Seasoning
1
Tomato
Garlic
1
Ciabatta
(Contains Gluten, Soy; May be present Egg, Sesame, Tree Nuts, Peanut, Sulphites, Milk. )
1
Aussie Spice Blend
1
Red Wine Jus
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
Chicken-Style Stock Powder
1
baby kale
olive oil
egg
(Contains Egg; )
brown sugar
water
• Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evently, then roast until tender, 20-25 minutes.
• In a medium bowl, combine the beef mince, fine breadcrumbs, garlic & herb seasoning and the egg. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes. Transfer to a plate. • Meanwhile, roughly chop tomato. Finely chop garlic. Cut wholemeal panini in half lengthways. • Combine a generous drizzle of olive oil and half the garlic in a small bowl. Season with salt and pepper.
• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. • Cook tomato until tender, 2-3 minutes. • Add Aussie spice blend and remaining garlic, then cook until fragrant, 1 minute. • Reduce heat to medium and add red wine jus, chicken-style stock powder, the brown sugar and water. Stir to combine and simmer until slightly reduced, 2-3 minutes.
• Meanwhile, brush garlic oil over the cut-side of panini slices. • Place panini directly on wire racks and bake until heated through, 5-8 minutes. • Remove pan from heat, return meatballs and add the roast veggies and baby kale, then stir to combine.
• Divide Irish beef meatball and red wine stew between bowls. • Tear over parsley (see ingredients). Serve with garlic panini. Enjoy!