St. Paddy's Day Beef Meatball Stew
with Potatoes & Carrots
Cooking time
35 minutes
Servings
2/4
Calories
710 /serving
There’s a lot to celebrate on St. Patrick’s Day: Irish pride, of course, and also the coming end to winter. A hearty stew dotted with cipollini onions will see you through. Having one pan to clean after supper is something to celebrate, too.
We will send you:
- 250g Canadian-raised lean ground beef
- 60g Cipollini onions (or pearl onions)
- 450g Baby potatoes
- 200g Nantes carrots
- 3 Garlic cloves
- 2 Celery stalks
- 30ml Tomato paste
- 30ml Vegetable demi-glace
- 10ml Worcestershire sauce
- 20g All-purpose flour
- 8g Montpellier to Moscow spices (salt, onion, paprika, garlic, sugar, thyme, parsley, rosemary, green bell peppers, mustard, cumin, Cayenne pepper, canola oil, bay leaves)
Contains: Anchovies • Barley • Milk • Mustard • Sulphites • Wheat
You will need:
Large high-sided pan
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
35 g
Saturated Fat
15 g
Sodium
670 mg
Total Carb
67 g
Sugars
13 g
Protein
33 g
Fibre
9 g
Preparation
Mise en place
- Medium-dice the potatoes.
- Quarter and peel the onions.
- Halve the carrots lengthwise; cut crosswise into ½ inch pieces.
- Cut the celery crosswise into ½ inch pieces.
- Mince the garlic.
Prepare & sear the meatballs
- In a medium bowl, combine the beef, ½ the garlic, ½ the spices and S&P.
- Form into 8 meatballs (double for 4 portions).
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the meatballs and cook, partially covered, turning occasionally, 3 to 4 min., until partially cooked and beginning to brown.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Start the stew
- In the same pan, heat a drizzle of oil on medium-high.
- Add the potatoes, onions, celery, carrots and remaining garlic.
- Sauté, 3 to 4 min., until beginning to soften; season with the remaining spices and S&P.
- Add the tomato paste and 2 tbsp butter (double for 4 portions). Sauté, 1 to 2 min., until dark red.
- Add the flour and cook, stirring constantly, 1 to 2 min., until a paste forms.
Finish the stew & meatballs
- To the pan, add the demi-glace, Worcestershire sauce, 2 ½ cups water (double for 4 portions), the meatballs and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, partially covered, 14 to 16 min., until the vegetables are tender and the meatballs* are cooked through.
Plate your dish
- Divide the stew and meatballs between your bowls. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
