• 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, add beef, carrots and shallots to the dry pot. 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.)

• To the pot, 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, cook in the same way the recipe instructs you to cook pork.**