Winter Warming Beef Meatball & Carrot Stew
over String Pea-Studded Couscous
Cooking time
25 minutes
Servings
4
Calories
680 /serving
Meatballs are one of those go anywhere, do anything creations—they know how to roll with it. So roll them right on into a winter stew, for a heart-warming family supper. Gently spiced, the ground beef meatballs are roasted until they’re nicely browned. They join carrots on the stovetop, where they’ll get all saucy with tomato and demi-glace. Two-tone pearl couscous studded with crisp morsels of string peas adds some fun, nibbly, crispy textures.
We will send you:
- 510g Canadian-raised lean ground beef
- 300g Nantes carrots
- 200g String peas (sugar snap peas or snow peas)
- 4 Scallions
- 330g Multicoloured pearl couscous
- 90ml Tomato paste
- 60ml Vegetable demi-glace
- 20g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Wheat
You will need:
2 Large pots
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
21 g
Saturated Fat
7 g
Sodium
800 mg
Total Carb
86 g
Sugars
10 g
Protein
40 g
Fibre
9 g
Preparation
Cook the couscous & string peas
Preheat the oven to 450°F. Bring a large pot of salted water to a boil. Remove the stem ends of the string peas; halve crosswise on an angle. Add the couscous to the pot of boiling water; stir gently to separate. Boil, adding the string peas halfway, 8 to 12 min., until tender. Drain and rinse. Transfer to a bowl and toss with a drizzle of oil to prevent clumping; season with S&P.
Mise en place
Meanwhile, thinly slice the carrots crosswise on an angle. Thinly slice the scallions crosswise, separating the white bottoms and green tops.
Prepare & roast the meatballs
In a large bowl, combine the beef, green tops of the scallions, ½ the spices and S&P. Form into 16 meatballs* about the size of a golf ball. Arrange on a lined sheet pan and roast, flipping halfway, 14 to 16 min., until browned and cooked through.
Start the stew
Meanwhile, in a second large pot, heat a drizzle of oil on medium-high. Add the carrots, white bottoms of the scallions, remaining spices and S&P. Sauté, 3 to 4 min., until beginning to soften.
Finish the stew
To the pot of carrots, add the tomato paste. Cook, stirring frequently, 30 sec. to 1 min., until dark red. Add the demi-glace and 1 ½ cups water; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 4 to 5 min., until the carrots are tender; season with S&P. Add the meatballs; stir well.
Plate your dish
Divide the couscous and string peas between your bowls. Top with the stew. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
