All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Green Onions
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Start the Stew
Place a medium pot over medium-high heat and add 1 tsp. olive oil.
Add ground beef, white portions of green onions, carrot and celery blend, and a pinch of salt and pepper to hot pan. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
Finish the Stew
Add flour to hot pot and stir until no dry flour remains in pot.
Stir in 1½ cups water, demi-glace, garlic salt, peas, cream cheese, and ¼ tsp. salt. Bring to a simmer, stirring often.
Once simmering, stir until cream cheese is fully melted and incorporated, 3-5 minutes.
Remove from burner and stir in mozzarella until fully melted.
Finish the Dish
Plate dish as pictured on front of card, garnishing with sour cream and green portions of green onions. Bon appétit!
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