Savoury Top Sirloin Beef Stew
with Mushrooms, Kale & Zucchini
Cooking time
15 minutes
Servings
2/4
Calories
610 /serving
Announcing the official start of stew season! It kicks off with this cozy, casual and ultra-comforting beef stew made with strips of top sirloin to give you something to sink your teeth into. The meaty portions are loaded with veggies, from thinly sliced zucchini to mushrooms and kale (pre-cut to save you time). Get the savoury flavours soaring with shallot, garlic, our beefy demi-glace and a daring dash of Dijon.
We will send you:
- 340g Top sirloin beef strips
- 15ml Minced garlic
- 100g Chopped kale
- 1 Shallot (or onion)
- 2 Zucchini (green, yellow or heirloom)
- 225g Sliced mushrooms
- 15ml Dijon mustard
- 30ml Tomato paste
- 12g Beef demi-glace
- 9g 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: Milk, Mustard, Sulphites, Wheat
You will need:
Medium pot
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
37 g
Saturated Fat
15 g
Sodium
1080 mg
Total Carb
26 g
Sugars
9 g
Protein
45 g
Fibre
6 g
Preparation
Mise en place
Halve the zucchini lengthwise; thinly slice on an angle. Halve, peel and small-dice the shallot.
Start the beef
In a medium pot, heat a generous drizzle of oil on high. Pat the beef dry with paper towel; season with the spices and S&P. Cook, 30 sec. to 1 min. per side, until partially cooked. Transfer to a plate, leaving any browned bits in the pot. Reserve the pot.
Make the stew & finish the beef
In the same pot, heat a drizzle of oil on medium-high. Sauté the shallot, 30 sec. to 1 min., until fragrant. Add the tomato paste and mushrooms. Cook, stirring frequently, 3 to 4 min., until dark red and beginning to brown. Add the zucchini, kale and garlic. Cook, stirring frequently, 1 to 2 min., until beginning to soften. Add the demi-glace, mustard and ⅓ cup water (double for 4 portions); bring to a boil. Reduce the heat to simmer and return the beef. Cook, stirring frequently, 1 to 2 min., until the sauce has slightly thickened and the beef* is cooked through. Add 2 tbsp butter (double for 4 portions); stir well.
Plate your dish
Divide the stew between your bowls. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
