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Pulled Beef & Vegetable Stew

Pulled Beef & Vegetable Stew

with Parmesan Mash

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You've tried pulled pork. Now it's time to give our tender and tasty pulled beef a go! From the rich tomato stew infused with rosemary to the creamy mash and delightful sautéed greens, don't be too surprised if the bowls are left licked clean!

Allergens:GlutenMilk

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

3 unit

potato

1 unit

brown onion

1 unit

carrot

1 unit

celery

2 clove

garlic

1 bunch

rosemary

1 bunch

broccolini

1 tin

tomato paste

1 sachet

beef-style stock powder

1 packet

pulled beef

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

2 tsp

plain flour

(ContainsGluten)

1.5 cup

water

30 g

butter

(ContainsMilk)

2.5 tbs

milk

(ContainsMilk)

¼ tsp

salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2530 kJ
Fat22.5 g
of which saturates13.2 g
Carbohydrate59.4 g
of which sugars16.8 g
Dietary Fibre0 g
Protein37.4 g
Cholesterol0 mg
Sodium1790 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Finely chop the brown onion, carrot (unpeeled) and celery. Finely chop the garlic (or use a garlic press). Pick and finely chop the rosemary. Trim and halve the broccolini lengthways.

TIP: Run your fingers down the rosemary stalk to remove the leaves easily.

2

Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. In the last 5 minutes of cook time, place a colander or steamer basket on top of the saucepan and add the broccolini. Cover with a lid and steam until tender. Transfer the broccolini to a bowl and cover to keep warm. Drain the potato and return to the saucepan.

3

While the potato is cooking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the onion, carrot and celery and cook until softened, 4-5 minutes. Add the garlic, rosemary and tomato paste and cook, stirring, until fragrant, 1-2 minutes.

4

Add the plain flour, beef stock, the water, a good pinch of pepper and the 1/2 the butter to the frying pan and stir to combine. Reduce the heat to medium. Add the pulled beef and cook, breaking up in the pan, until the beef is warmed through and the stew has thickened, 4-5 minutes.

5

Add the milk, the salt and remaining butter to the saucepan with the potato and mash with a potato masher or fork until smooth. Stir through the grated Parmesan cheese.

6

Divide the Parmesan mash and broccolini between plates. Top with the pulled beef and vegetable stew.