with Parmesan and Veggies
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Ground beef • Carrots • Yellow potato • Spinach • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • Shallot • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites).
Allergens
Utensils
Tags
Ground Beef
250 g
Crushed Tomatoes with Garlic and Onion
0.5 unit(s)
Carrot
1 unit(s)
Yellow Potato
150 g
Baby Spinach
113 g
Shallot
1 unit(s)
Parmesan Cheese, shredded
0.25 cup
Sun-Dried Tomato Pesto
0.125 cup
Vegetable Stock Powder
7.5 g
Cream Sauce Spice Blend
10 g
Oil
0.5 tbsp
Sugar
0.5 tsp
Pepper
0.125 tsp
Salt
0.125 tsp
- Before starting, preheat the oven to 475°F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch pieces.
- To an unlined baking sheet, add potatoes and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the bottom of the oven for 16-18 min, flipping halfway through, until tender and golden.
- Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Peel, then cut shallot into 1/4-inch pieces.
- Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors.)
- Heat a large pot over medium-high.
- When hot, to the dry pot, add beef, carrots and shallots. Season with salt and pepper.
- Cook for 4-5 min, stirring often and breaking up beef into smaller pieces, until no pink remains.** (NOTE: It’s okay if bits of beef stick to the bottom of the pot at this step.)
- Add Cream Sauce Spice Blend, stock powder and 1/2 tsp (1 tsp) sugar. Stir to coat.
- Add half the pesto (use all for 4 servings), half the crushed tomatoes (use all for 4 servings) and 2 cups (3 cups) water.
- Bring to a boil over high and cook, stirring often to remove any beef stuck to the bottom of the pot.
- Reduce heat to medium-low.
- Cover and cook for 7-9 min, stirring occasionally, until carrots are tender and stew has thickened slightly.
- To the pot, add roasted potatoes and spinach. Stir for 1 min, until spinach wilts. Season with salt and pepper.
- Divide stew between bowls.
- Sprinkle Parmesan over top.
If you've opted to get beef, prep and cook in the same way the recipe instructs you to prep and cook pork.**
570
kcal
Calories
28
g
Fat
10
g
Saturated Fat
44
g
Carbohydrate
14
g
Sugar
7
g
Dietary Fiber
35
g
Protein
85
mg
Cholesterol
1750
mg
Sodium
1
g
Trans Fat
1800
mg
Potassium
250
mg
Calcium
6
mg
Iron
