All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
A note about serious food allergies
Beef stew is normally a make-do process, the results of a mish-mash of what's in your fridge and any cut of beef that's on sale that week. Cook for either a few seconds or an eternity, and ladle into a bowl. It'll do for a dinner. But this stew here will do more than… do. It'll warm, delight, satiate desires both known and unknown, and ultimately lead to a straight-up devouring. It contains that perfect combination of celery, onion, carrot, and potato, a vegetable quartet powerhouse only tamed by the subtle broth with tomato sauce and wine. Don't just make do; make delicious.
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
Large Non-Stick Pan
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 Ingredients
Peel, trim, and cut carrot into ¾" slices. If carrot is thicker than 1", halve lengthwise before slicing.
Halve and peel onion. Cut halves into ½" dice.
Cut potatoes into ¾" cubes.
Trim ends off celery and cut into ¾” slices.
Halve French roll if necessary.
Make a slurry by mixing cornstarch with 3 Tbsp. water.
Pat steak strips dry.
Start the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add carrot, onion, potatoes, celery, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until vegetables begin to brown, 2-4 minutes.
Simmer the Stew
Transfer vegetables to a medium pot and place pot over medium-high heat.
Add 2½ cups water, tomato paste, beef demi-glace, and ¼ tsp. salt. Bring to a boil and reduce to a simmer.
Stir occasionally until vegetables are tender, 28-32 minutes.
Wipe pan clean and reserve.
Cook Stew and Toast Bread
After vegetables have simmered 15 minutes, return pan used to start vegetables to medium-high heat. Add 2 tsp. olive oil and French roll, cut side down, to hot pan. Toast until golden brown, 3-5 minutes.
Remove to a plate.
Reserve pan; no need to wipe clean.
Finish the Stew
Return pan used to toast bread to high heat. Add 2 tsp. olive oil, steak strips, and a pinch of salt and pepper. Stir occasionally until no pink remains, 2-3 minutes.
Stir in red cooking wine and cook 1 minute.
Stir cornstarch slurry to recombine. Add steak strips and cornstarch slurry to pot with vegetables and thoroughly combine. Bring to a boil.
Remove from burner.
Plate dish as pictured on front of card. Bon appétit!
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