One-Pot Saucy Beef & Veggie Medley
with Baby Spinach & Parsley
Calories
:
548 kcalProtein
:
36.1g proteinTotal
:
20 minutesDifficulty
:
EasyAllergens:
- Sulphites
- Milk
- Soy
- Wheat
- Gluten
- May contain traces of allergens
This comforting meal comes together in just one pan, featuring tender beef strips and a hearty medley of potatoes, parsnip and carrot. The veggies are simmered in a creamy herb-infused stock with a pop of baby spinach and finished with fresh parsley for the ultimate hassle-free soul food.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 packet
Chopped Potato
(Contains: Sulphites; )
1
Parsnip
1
Carrot
1
Red Onion
250 g
Beef Strips
1 sachet
Paprika Spice Blend
(May be present: Soy, Wheat, Gluten)
1 sachet
Dried oregano
½ packet
Cream
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
Baby Spinach Leaves
1 packet
Parsley
Not included in your delivery
1 drizzle
olive oil
2 cup
water
Nutrition Values
Energy (kJ)2290 kJ
Calories548 kcal
Fat36.5 g
of which saturates18.9 g
Carbohydrate50.5 g
of which sugars8.2 g
Dietary Fibre6.5 g
Protein36.1 g
Cholesterol49.2 mg
Sodium867 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 Non-Stick Pan
Cooking Steps
1
- Place chopped potato on a large microwave-safe plate. Cover with a damp paper towel.
- Microwave potato on high, 4 minutes. Drain and set aside.
2
- Meanwhile, cut parsnip and carrot into bite-sized chunks. Thinly slice onion.
- In a large saucepan, heat a drizzle of olive oil over over high heat. When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate.
- Return saucepan to medium-high heat with a drizzle of olive oil, cook carrot, onion and parsnip tossing occasionally, until browned and cooked through, 5-6 minutes.
- Add paprika spice blend and a pinch of dried oregano and cook until fragrant, 1 minute.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
3
- Reduce heat to medium-low, then add cream (see ingredients), chicken-style stock powder, the water, cooked beef and steamed potatoes.
- Simmer, until slightly reduced, 10-12 minutes.
- In the last minute, stir through baby spinach leaves until wilted. Season with salt and pepper.
4
- Divide one pot hearty beef stew between bowls. Tear over parsley to serve. Enjoy!
