Beef & Mushroom Stew with Roasted Potatoes
Customer Favorite

Beef & Mushroom Stew

with Roasted Potatoes

Group Created with Sketch. 35 min
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500 Calories Or Less
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 490 Cals/serving
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This hearty beef stew is flavored with aromatic seasonings, tomato paste, and— for savory-sweetness and a bit of thickness—soy glaze. We’re topping each bowl with red potatoes, sliced and roasted for slightly crispy contrast.

This hearty beef stew is flavored with aromatic seasonings, tomato paste, and— for savory-sweetness and a bit of thickness—soy glaze. We’re topping each bowl with red potatoes, sliced and roasted for slightly crispy contrast.

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Beef & Mushroom Stew with Roasted Potatoes
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Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut the potatoes into 1/4-inch-thick rounds. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the potatoes roast, thinly slice the mushrooms. Medium dice the celery. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.

Cook the beef:
3 Cook the beef:

While the potatoes continue to roast, pat the beef dry with paper towels; season with salt and pepper. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Start the stew:
4 Start the stew:

Add 2 teaspoons of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the sliced mushrooms, diced celery, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened.

Finish the stew & serve your dish:
5 Finish the stew & serve your dish:

To the pan, add the tomato paste and up to half the spice blend, depending on how spicy you’d like the dish to be (you will have extra spice blend); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and fragrant. Add the soy glaze and 1 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 5 to 6 minutes, or until thickened. Add the cooked beef and cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat and season with salt and pepper to taste. Serve the finished stew topped with the roasted potatoes. Garnish with the sliced green tops of the scallions. Enjoy!

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Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut the potatoes into 1/4-inch-thick rounds. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

While the potatoes roast, thinly slice the mushrooms. Medium dice the celery. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.

Prepare the remaining ingredients:
Cook the beef:
3 Cook the beef:

While the potatoes continue to roast, pat the beef dry with paper towels; season with salt and pepper. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Start the stew:

Add 2 teaspoons of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the sliced mushrooms, diced celery, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened.

Start the stew:
Finish the stew & serve your dish:
5 Finish the stew & serve your dish:

To the pan, add the tomato paste and up to half the spice blend, depending on how spicy you’d like the dish to be (you will have extra spice blend); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and fragrant. Add the soy glaze and 1 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 5 to 6 minutes, or until thickened. Add the cooked beef and cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat and season with salt and pepper to taste. Serve the finished stew topped with the roasted potatoes. Garnish with the sliced green tops of the scallions. Enjoy!