• 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 beef, garlic and thyme to the dry pan. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.** 
• Carefully drain and discard excess fat, if you like.
• Season with 1/2 tsp (1 tsp) garlic salt and pepper.
• To a medium bowl, transfer beef.

• 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 a looser 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 until wilted, 1-2 min.
• Divide stew between bowls.

If you've opted to get beef, omit oil, then add beef, garlic and thyme to the dry pan. Cook beef in the same way the recipe instructs you to cook the turkey.** Remove and discard excess fat, if desired.