Slow-Cooked Irish Beef Stew
with Potato Mash & Veggies- Gluten
- Milk
- Gluten
- Eggs
- Fish
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
Our Slow Cook recipes are perfect for those cold nights - switch on your oven and get ready to cook low and slow to pack maximum flavour. If you’re feeling like a bit of mash and flavoured beef but don’t want the hassle of babysitting the meat, then this slow-cooked version will be perfect to take dinner off your hands. Bake the beef and veggies in a stew and that’s it! You can sit down and finish that TV show in the meantime because this dinner really does take care of itself. This recipe is under 650kcal per serving. The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Ingredients
1 stalk
celery
1
Brown Onion
1
carrot
1
tomato
1 packet
Diced Beef
1 sachet
Herb & Mushroom Seasoning
1 sachet
beef-style stock powder
1 packet
Red Wine Jus
(Contains: Gluten, Eggs, Fish, Milk, Sesame, Soy, May contain traces of allergens, Almond, Traces of Brazil Nut, Traces of Cashew, Hazelnut, Macadamia, Pecan, Traces of Pistachio, Traces of Walnut, Traces of Pine Nut; )
2
potato
1 bag
herbs
3 clove
garlic
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains: Gluten; )
¾ cup
water
40 g
butter
(Contains: Milk; )
2 tbs
milk
(Contains: Milk; )
½ tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 200ºC/180ºC fan-forced. • Thinly slice celery and onion. Finely chop garlic. Roughly chop carrot and tomato. • In medium bowl, combine diced beef, the plain flour and a pinch of salt and pepper. • In a large ovenproof pot, heat a drizzle of olive oil over medium-high heat. Cook celery and onion until tender, 4-5 minutes. Transfer to a bowl. • Return pot to high heat with a generous drizzle of olive oil and cook diced beef, turning occasionally, until browned, 2-3 minutes. Transfer to a plate.
TIP: If your pan is getting crowded, cook the beef in batches to ensure it browns and doesn't stew.
TIP: The flour will char slightly in the pan, this adds to the flavour!
• Return celery and onion to the pot. • Add garlic and herb & mushroom seasoning and cook until fragrant, 1 minute. • Add carrot, tomato, beef-style stock powder, red wine jus, the brown sugar, water and beef. Season with salt and pepper, and stir to combine. • Cover pot with lid or tightly with foil. Bake until beef is tender, 1 hour and 30 minutes.
TIP: If you don't have an ovenproof pot, transfer mixture to a baking dish instead!
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 until easily pierced with a fork, 12-15 minutes. Drain and return potato to the pan. • Add the butter and milk to potato and season generously with salt. Mash until smooth. Cover to keep warm.
Little cooks: Get those muscles working and help mash the potatoes!
• Divide potato mash and slow-cooked Irish beef stew between bowls. • Tear over herbs to serve. Enjoy!
Little cooks: Kids can help tear over the herbs.
