Creamy French Onion Beef & Mushroom Stew
with Garlic Parmesan Mash & Cucumber-Rocket Salad
There is a load of flavour packed into this hearty stew. With slow-cooked beef brisket as the base, flavourful veggies and a saucy gravy, this stew is truly the 'piece de resistance' and makes the perfect base for the fluffy Parmesan mash!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1
brown onion
1
cucumber
1 packet
thyme
1 packet
slow-cooked beef brisket
1 packet
sliced mushrooms
1 sachet
gravy granules
(Contains Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanut, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
light cooking cream
(Contains Milk;)
1 packet
Garlic Paste
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
spinach & rocket mix
1 sachet
Balsamic Vinaigrette Dressing
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
1 sachet
herb & mushroom seasoning
(Contains Gluten, Soy, Wheat;)
¾ cup
water
40 g
butter
2 tbs
milk
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and transfer to a bowl.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• While the potato is cooking, thinly slice brown onion. • Thinly slice cucumber into rounds. • Pick thyme leaves. • Transfer slow-cooked beef brisket including the liquid to a bowl and shred with 2 forks.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook onion and sliced mushrooms, stirring, until browned and softened, 4-6 minutes. • Add shredded beef and cook, stirring, until heated through and liquid has evaporated, 4-5 minutes. • Reduce heat to medium-high, then add herb & mushroom seasoning and thyme and cook until fragrant, 1 minute.
• Stir in gravy granules, the water and light cooking cream, until slightly thickened, 2-3 minutes. Season to taste.
• Meanwhile, return saucepan to medium-high heat with the butter and a drizzle of olive oil. • Cook garlic paste until fragrant, 1 minute. • Remove saucepan from heat. Return potatoes to pan and add the milk and Parmesan cheese. Season generously with salt and mash until smooth. • In a medium bowl, combine cucumber, spinach & rocket mix and balsamic vinaigrette dressing. Season.
• Bring everything to the table. Serve creamy French onion beef and mushroom stew with garlic Parmesan mash and cucumber-rocket salad. • Sprinkle flaked almonds over salad to serve. Enjoy!