Luxe French Onion Beef & Mushroom Stew
with Garlic Parmesan Mash & Cucumber-Rocket Salad- Almond
- Gluten
- Soy
- Sulphites
- Wheat
- Milk
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Almond
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 partner for the fluffy Parmesan mash!
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Balsamic Vinaigrette Dressing
1
Brown Onion
1
Cucumber
1 packet
Flaked Almonds
(Contains: Almond, May contain traces of allergens, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut;)
1 packet
Garlic Paste
1 packet
Gravy Granules
(Contains: Gluten, May contain traces of allergens, Soy, Sulphites, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut, Wheat;)
1 sachet
Herb & Mushroom Seasoning
(Contains: Gluten, Soy, Wheat;)
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Parmesan Cheese
(Contains: Milk;)
2
Potato
1 packet
Sliced Mushrooms
375 g
Slow-Cooked Beef Brisket
Not included in your delivery
1 drizzle
olive oil
¾ cup
water
40 g
butter
(Contains: Milk;)
2 tbs
milk
(Contains: Milk;)
Utensils
Cooking Steps
• 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 (see ingredients) 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!
