Meal Kit
Hearty Steak and Red Wine Stew
with toasted roll
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat, Soy
Chef
Jimmy Madla
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.
In Your Box (serves 2)
- 10 oz. Steak Strips
- 8 oz. Carrot
- 1 Yellow Onion
- 6 oz. Yukon Potatoes
- 4 fl. oz. Red Cooking Wine
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1 French Roll
- 1 Celery Stalk
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4 tsp. Natural Beef Flavor Demi-Glace Concentrate
- 3 Tbsp. Cornstarch
- 1 Tbsp. Tomato Paste
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.
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Nutrition (per serving) 4P6nyEPY
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Calories710
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Carbohydrates68g
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Net Carbs62g
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Fat31g
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Protein36g
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Sodium1740mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
- 1 Medium Pot
Before You Cook
Cooking Guidelines
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
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1 Prepare the Ingredients
Peel, trim, and cut carrot into 3/4" slices. If carrot is thicker than 1", halve lengthwise before slicing.
Halve and peel onion. Cut halves into 1/2" dice.Cut potatoes into 3/4" cubes.Trim ends off celery and cut into 3/4” slices.Halve French roll if necessary.Make a slurry by mixing cornstarch with 3 Tbsp. water.Pat steak strips dry. -
2 Start the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add carrot, onion, potatoes, celery, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until vegetables begin to brown, 2-4 minutes. -
3 Simmer the Stew
Transfer vegetables to a medium pot and place pot over medium-high heat.
Add 21/2 cups water, tomato paste, beef demi-glace, and 1/4 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. -
4 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. -
5 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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