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One pot

One Pot Beef, Potato & Pearl Onion Stew

with Kale Salad & Parsley Gremolata

Cooking time

35 minutes




840 /serving

Stay in with a warm bowl of stew tonight, made easily and with barely any dishes to wash afterwards. This one-pot wonder mixes tender beef with toothsome yukon gold potato cubes, carrot rounds and cute little red pearl onions, halved so that the scrumptious gravy can weave its way between every fold. To add a little brightness to this wintry meal, you’ll spike it with a fresh parsley gremolata—an addictive, garlicky green sauce—and a nutritious tender-leafed kale salad.

We will send you:

  • 285g Sirloin beef strips
  • 450g Potatoes
  • 1 Bunch of parsley
  • 300g Carrots
  • 2 Garlic cloves
  • ½ Bunch of kale
  • 60g Red pearl onions
  • 30ml Tomato paste
  • 45ml Balsamic vinaigrette
  • 18g Cornstarch
  • 60ml Vegetable demi-glace
  • 13.5g Beef stew spice blend (salt, garlic salt, paprika, chili powder, sugar, herbes de Provence, cayenne pepper, sunflower oil)

Contains: Mustard, Sulphites

You will need:

Medium pot
Olive oil
Salt & pepper
Total Fat
35 g
Saturated Fat
6 g
1910 mg
Total Carbs
92 g
18 g
45 g
15 g
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Mise en place
Cut the potatoes into bite-size pieces. Strip the kale leaves off the stems; thinly slice the leaves into ribbons. Peel and slice the carrots into rounds. Peel and halve the pearl onions. Mince the garlic. Finely chop the parsley leaves and stems.
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Brown the beef
In a medium pot, heat a generous drizzle of oil on high. Pat the beef strips dry with a paper towel; season with ⅓ of the spice blend and S&P. Add the seasoned beef to the pan and cook, 1 to 2 minutes, until partially cooked and beginning to brown. Transfer to a plate, leaving any browned bits (or fond) in the bottom of the pot. Reserve the pot.
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Start the stew
In the reserved pot of fond, heat a drizzle of oil on medium-high. Add the onions, ⅔ of the carrots and ½ the garlic. Cook, stirring frequently, 2 to 3 minutes, or until the carrots are beginning to soften; season with the remaining spice blend and S&P. Add the tomato paste and cook, stirring, 1 to 2 minutes, until dark red.
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Finish the stew
To the stew pot, add the partially cooked beef*, potatoes, demi-glace and 2 ½ cups water (double for 4 portions). Bring to a boil; reduce the heat and simmer, 12 to 14 minutes (16 to 20 minutes for 4 portions), until the potatoes have cooked through and the stew has reduced; season with S&P to taste. In a bowl, combine the cornstarch with 1 tbsp water (double for 4 portions); mix thoroughly. Add to the stew and cook, stirring occasionally, 2 to 4 minutes, until thickened.
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Make the parsley gremolata
While the stew cooks, in a small bowl, combine ⅔ of the parsley, as much of the remaining garlic as you’d like and 2 tbsp olive oil (double for 4 portions); season with S&P to taste.
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Make the salad & serve
In a large bowl, combine the kale and a drizzle of olive oil. Using your hands, massage the kale until wilted. Add the remaining carrots, remaining parsley and ⅓ of the gremolata. Toss with as much of the vinaigrette as you’d like; season with S&P to taste. Divide the finished stew between your bowls. Top with a spoonful of the remaining gremolata. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.