Meal Kit
Sliced Beef Hunter Stew
with creamy Asiago polenta
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
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Fiber RichOver 30g protein
Chef
Rachel Post
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Steak Strips
- 8 oz. Carrot
- 3 oz. Polenta
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2 oz. Cream Cheese
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1 oz. Shredded Asiago Cheese
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½ oz. Flour
- 2 Green Onions
- ⅖ oz. Mushroom Broth Concentrate
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⅓ oz. Butter
- ¼ oz. Dried Mushroom Blend
- 2 Garlic Cloves
- ½ tsp. Garlic Salt
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)
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Calories790
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Carbohydrates62g
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Net Carbs56g
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Fat44g
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Protein39g
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Sodium1730mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Heat-Safe Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Whisk
- 1 Peeler
- 1 Colander/Strainer
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
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Once water is boiling, place dried mushrooms and boiling water in a heat-safe mixing bowl. Remove from burner. Set bowl aside, at least 10 minutes.
Reserve pot; no need to wipe clean.While mushrooms soak, peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.Trim and thinly slice green onions, keeping white and green portions separate.Mince garlic.After 10 minutes, reserve 1 cup mushroom liquid. Drain mushrooms in a colander/strainer, then coarsely chop.Pat steak strips dry. Coarsely chop, then separate pieces. -
2 Cook the Carrots
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add carrots to hot pan. Stir often until slightly browned, 3-5 minutes.Add 2 Tbsp. water. Stir to combine and bring to a simmer.Once simmering, cover and stir occasionally until fork-tender, 5-7 minutes. -
3 Add the Steak Strips
Add steak strips, white portions of green onions, garlic salt, and a pinch of pepper to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Add flour and stir often until no dry flour remains. -
4 Add Mushrooms and Sauce
Add drained mushrooms, reserved mushroom liquid, and mushroom base to hot pan. Stir to combine and bring to a simmer.
Once simmering, stir occasionally until sauce has slightly thickened, 2-3 minutes.Remove from burner. Rest, 3 minutes.While steak mixture cooks, continue recipe. -
5 Cook Polenta and Finish Dish
Return pot used to boil water to medium heat and add 1 Tbsp. olive oil.
Add polenta to hot pot and stir often until coated, 1-2 minutes.Slowly pour in 2 cups water while stirring with a whisk. Add 1/2 tsp. salt and garlic. Stir constantly until starting to thicken, 3-5 minutes.Add cream cheese, butter, and shredded cheese. Stir often until melted and combined, 1-2 minutes.If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping polenta with steak mixture. Garnish with green portions of green onions. Bon appétit!
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