with Roasted Potatoes and Cheesy Garlic Bread
Rien de meilleur qu’un bon bol de soupe chaude lors des journées froides! Cette soupe copieuse et remplie de légumes vous réchauffera le cœur et l'esprit. Trempez-y de bons petits pains à l'ail gratinés!
Allergens
Tags
Ground Beef
250 g
Beef Stock Powder
7.5 g
Tomato Sauce Base
2 tbsp
Carrot
1 unit(s)
Sugar Snap Peas
113 g
Cream Sauce Spice Blend
10 g
Yellow Potato
300 g
Garlic Spread
2 tbsp
Ciabatta Roll
1 unit(s)
Parmesan Cheese, shredded
0.25 cup
Yellow Onion
1 unit(s)
Soy Sauce
0.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Oil
1.5 tbsp
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Remove any brown spots from potatoes, then halve lengthwise, and cut into 1/4-inch half-moons.
- To an unlined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.)
- Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 23-25 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Peel, then cut carrot into 1/4-inch half-moons.
- Peel, then cut onion into 1/2-inch pieces.
- Heat a large pot over medium-high. When hot, add half the garlic spread and 1/2 tbsp (1 tbsp) oil. Swirl the pot to melt.
- Add carrots and onions. Cook for 4-5 min, stirring occasionally, until veggies soften slightly. Transfer to a plate.
- Meanwhile, trim and halve sugar snap peas.
- Add beef to the same pot (from step 2).
- Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.** Season with salt and pepper. (TIP: Carefully, drain off extra fat, if you like.)
- Add tomato sauce base and soy sauce. Cook for 1-2 min, stirring often, until meat is coated.
- Return veggies to the pot and sprinkle with Cream Sauce Spice Blend. Cook 30 sec, stirring constantly, until combined.
- Add 2 cups (4 cups) water and beef stock powder.
- Bring to a boil over high. Once boiling, reduce heat to medium-high. Cook for 6-7 min, stirring occasionally, until broth thickens slightly.
- Add peas. Cook for 2-3 min, stirring often, until peas are tender-crisp.
- Season with salt and pepper.
- Meanwhile, halve roll, then arrange on a parchment-lined baking sheet, cut-sides up. Divide remaining garlic spread over rolls, then sprinkle with half the Parmesan.
- Toast 3-4 min, until golden. (TIP: Keep an eye on rolls so they don't burn!)
- Stir roasted potatoes into stew.
- Divide stew between bowls.
- Sprinkle with remaining Parmesan.
- Serve with cheesy garlic rolls alongside.
850
kcal
Calories
46
g
Fat
14
g
Saturated Fat
73
g
Carbohydrate
12
g
Sugar
8
g
Dietary Fiber
38
g
Protein
90
mg
Cholesterol
2140
mg
Sodium
1
g
Trans Fat
1450
mg
Potassium
225
mg
Calcium
6
mg
Iron
