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Ready in 30 minutes

Irish-Style Ground Beef Stew

with Veggies & Garlic Croutons

Cooking time

30 minutes




620 /serving

Chill buster alert! Bring in the start of spring with a hearty stew that nods to the meat and potato expertise of the Irish isles. A generous helping of browned ground beef provides a base, which you’ll easily build on with baby spuds, pre-cut butternut squash and a handful of semi-crisp string beans for some green. Oven-toasted potato-scallion bun croutons are the accompaniment every kid wants (garlic and butter are a bonus).

We will send you:

  • 510g Ground beef
  • 3 Garlic cloves
  • 450g Baby potatoes
  • 200g Diced butternut squash
  • 300g String beans
  • 30ml Apple cider vinegar
  • 60ml Vegetable demi-glace
  • 2 Gourmet potato-scallion buns
  • 36g European Union blend (enriched wheat flour, onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, cayenne pepper, sunflower oil, bay leaf)

Contains: Barley, Milk, Mustard, Sulphites, Wheat

You will need:

Large pot
Sheet pan
3 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
29 g
Saturated Fat
13 g
940 mg
Total Carb
59 g
9 g
34 g
6 g
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Start the stew
Preheat the oven to 400°F. In a large pot, heat a drizzle of oil on medium. Add the beef; season with ¾ of the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until nicely browned.
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Mise en place
Meanwhile, halve the potatoes (quarter if large). Mince the garlic. Remove the stem ends of the string beans; cut into 1-inch pieces.
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Continue the stew
To the pot of beef, add ¾ of the garlic. Cook, stirring frequently, 1 to 2 min., until fragrant. Add the vinegar and cook, stirring frequently, 1 to 2 min., until mostly evaporated. Add the potatoes, squash, demi-glace and 3 cups water. Cook, scraping up any browned bits, 1 to 2 min., until combined; bring to a boil. Reduce the heat to simmer, cover and cook, 16 to 18 min., until the potatoes are tender and the beef* is cooked through.
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Make the croutons
Meanwhile, medium-dice the buns. In a medium bowl, microwave 2 tbsp butter, and the remaining garlic and spices, in 15 sec. increments, until melted. Add the buns and S&P; toss well. Arrange on a lined sheet pan and toast in the oven, 4 to 6 min., until golden brown.
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Finish the stew
To the pot of stew, add the string beans. Cook, stirring occasionally, 2 to 3 min., until crisp-tender; season with S&P. Off the heat, add 1 tbsp butter; stir well.
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Plate your dish
Divide the stew between your bowls. Top with the croutons. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.