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Wash and dry the fresh produce. Peel and small dice the onion. Peel and mince the garlic. Pick the thyme leaves off the stems; discard the stems and finely chop the leaves. Slice the potatoes into ½-inch-thick rounds. Peel the carrots; cut the carrots in half lengthwise, and then into 3-inch pieces on an angle.
In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, onion and thyme. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Transfer to a plate to cool. Wipe out the pan.
In a medium bowl, combine the ground lamb and beef, breadcrumbs and half the cooled aromatics; season with salt and pepper. Using wet hands, form the mixture into 14 to 16 meatballs (each about the size of a ping-pong ball).
In the same pan used to cook the aromatics, heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs. Cook, flipping occasionally to ensure even browning, 3 to 5 minutes, or until nearly cooked through. Carefully drain off and discard the drippings. Transfer the meatballs to a plate, leaving any browned bits (or fond) in the pan.
Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium until hot. Add the potatoes, carrots, tomato paste, flour and remaining cooled aromatics. Cook, stirring constantly, 2 to 3 minutes, or until the tomato paste is dark red.
Add the beef demi-glace, browned meatballs and 2 ¼ cups of water to the pan of vegetables. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, 13 to 15 minutes, or until the vegetables are tender. Remove from heat. Add the pea tips and stir until just wilted; season with salt and pepper to taste. Divide the finished stew between 2 bowls. Enjoy!
Wash and dry the fresh produce. Peel and small dice the onion. Peel and mince the garlic. Pick the thyme leaves off the stems; discard the stems and finely chop the leaves. Slice the potatoes into ½-inch-thick rounds. Peel the carrots; cut the carrots in half lengthwise, and then into 3-inch pieces on an angle.
In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, onion and thyme. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Transfer to a plate to cool. Wipe out the pan.
In a medium bowl, combine the ground lamb and beef, breadcrumbs and half the cooled aromatics; season with salt and pepper. Using wet hands, form the mixture into 14 to 16 meatballs (each about the size of a ping-pong ball).
In the same pan used to cook the aromatics, heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs. Cook, flipping occasionally to ensure even browning, 3 to 5 minutes, or until nearly cooked through. Carefully drain off and discard the drippings. Transfer the meatballs to a plate, leaving any browned bits (or fond) in the pan.
Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium until hot. Add the potatoes, carrots, tomato paste, flour and remaining cooled aromatics. Cook, stirring constantly, 2 to 3 minutes, or until the tomato paste is dark red.
Add the beef demi-glace, browned meatballs and 2 ¼ cups of water to the pan of vegetables. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, 13 to 15 minutes, or until the vegetables are tender. Remove from heat. Add the pea tips and stir until just wilted; season with salt and pepper to taste. Divide the finished stew between 2 bowls. Enjoy!
Tips from Home Chefs