Mediterranean Tender Beef & Risoni Stew
with Pre-Cut Veggies & Parsley
We love a slow cooker dish - add all your ingredients and come back later to a meal that is sure to be warm, hearty and comforting. This one involves a rich beef ragu with risoni to keep you satisfied. We can’t wait to dig in!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
Beef Chuck Roll
1 packet
Soffritto Mix
1 sachet
Garlic & Herb Seasoning
1 sachet
classic roast seasoning
1 packet
Diced Tomatoes with Garlic & Onion
1 packet
Risoni
(Contains Gluten(Wheat); May be present Soy. )
1 packet
baby leaves
1 packet
parsley
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten; )
1 tsp
brown sugar
2 cup
boiling water
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Boil the kettle. • Cut beef chuck roll into 3cm chunks. • In a medium bowl, combine beef, the plain flour and a generous pinch of salt and pepper. • In a large ovenproof saucepan, heat a generous drizzle of olive oil over high heat. Cook beef, turning occasionally, until browned, 2-3 minutes. Transfer to the slow cooker.
TIP: The flour will char slightly in the pan, this adds to the flavour.
• Return saucepan to medium-high heat with a drizzle of olive oil. Cook soffritto mix, stirring, until tender, 4-5 minutes. • Add garlic & herb seasoning and classic roast seasoning and cook until fragrant, 1-2 minutes. • Add diced tomatoes with garlic & onion, the brown sugar and boiling water (2 cups for 2 people / 4 cups for 4 people), then stir to combine. • Transfer to the slow cooker and set cooking temperature to high. Place lid on slow cooker and cook until beef is tender, 4-5 hours.
TIP: No slow cooker? Preheat oven to 200°C/180°C fan-forced. Cover pan tightly with a lid (or foil). Bake until thickened and beef is tender, 50-60 minutes. Add risoni in the last 30 minutes of baking and stir to combine.
• In the last 30-35 minutes of cook time, remove lid from slow cooker, then add risoni and the butter to the stew. Stir to combine and cover with lid. • When stew is done, stir through baby leaves until wilted. Season to taste.
TIP: If the risoni is dry, stir through a splash of water!
• Divide Mediterranean tender beef and risoni stew between bowls. • Tear over parsley to serve. Enjoy!