Creamy French Onion Beef & Mushroom Stew
with Garlic Parmesan Mash & Cucumber Rocket Salad
There is a load of flavour packed into this hearty stew. With slow-cooked beef brisket as the base, flavourful veggies and a saucy gravy, this stew is truly the 'piece de resistance' and makes the perfect base for the fluffy Parmesan mash!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1
brown onion
1
cucumber
1 bag
thyme
1 packet
slow-cooked beef brisket
1 packet
sliced mushrooms
sachet
gravy granules
(Contains Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanut, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
light cooking cream
(Contains Milk;)
1 packet
garlic paste
1 packet
Parmesan cheese
(Contains Milk;)
1 bag
spinach & rocket mix
1 packet
Balsamic Vinaigrette Dressing
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
1 sachet
herb & mushroom seasoning
(Contains Gluten, Soy, Wheat;)
¾ cup
water
40 g
butter
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and transfer to a bowl.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• While the potato is cooking, thinly slice brown onion. • Thinly slice cucumber into rounds. • Pick thyme leaves. • Transfer slow-cooked beef brisket including the liquid to a bowl and shred with 2 forks.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook onion and sliced mushrooms, stirring, until browned and softened, 4-6 minutes. • Add shredded beef and cook, stirring, until heated through and liquid has evaporated, 4-5 minutes. • Reduce heat to medium-high, then add herb & mushroom seasoning and thyme and cook until fragrant, 1 minute.
• Stir in gravy granules, the water and light cooking cream, until slightly thickened, 2-3 minutes. Season to taste.
• Meanwhile, return saucepan to medium-high heat with the butter and a drizzle of olive oil. • Cook garlic paste until fragrant, 1 minute. • Remove saucepan from heat. Return potatoes to pan and add the milk and Parmesan cheese. Season generously with salt and mash until smooth. • In a medium bowl, combine cucumber, spinach & rocket mix and balsamic vinaigrette dressing. Season.
• Bring everything to the table. Serve creamy French onion beef and mushroom stew with garlic Parmesan mash and cucumber-rocket salad. • Sprinkle flaked almonds over salad to serve. Enjoy!