• Before starting, wash and dry all produce.
• Strip 1 tbsp (2 tbsp) thyme leaves from stems, then roughly chop leaves.
• Remove any brown spots from potatoes, then cut into 1/2-inch pieces.
• Peel, then mince or grate garlic.
• Thinly slice mushrooms.
• Roughly chop spinach.

• Heat a large pot over medium.
• When hot, add 1/2 tbsp (1 tbsp) oil, then garlic, beef and thyme. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.** 
• Season with 1/2 tsp (1 tsp) garlic salt and pepper.
• Tansfer beef to a medium bowl.

• Add 1/2 tbsp (1 tbsp) oil to the same pot, then mushrooms and mirepoix. Cook for 3-4 min, stirring occasionally, until softened.
• Season with salt and pepper.

• Add potatoes to the pot.
• Sprinkle Gravy Spice Blend over veggies, then stir to coat.
• Add broth concentrate, beef and 1 1/2 cups (3 cups) water. Bring to a boil over high. (TIP: Add more water if you prefer thinner stew.)
• Once boiling, reduce heat to medium-low. Simmer for 12-14 min, stirring occasionally, until stew thickens slightly and potatoes are cooked through.
• Season with salt and pepper.
• Remove from heat.

• Add spinach to stew. Stir for 1-2 min, until wilted. 
• Divide stew between bowls.

If you've opted to get beef, cook in the same way the recipe instructs you to cook turkey.**