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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.

Ethan Mick

with Roasted Potatoes

Beef & Mushroom Stew

Diced Beef

Cremini Mushrooms

Scallions

Celery

Tomato Paste

Soy Glaze

Red Potatoes

Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)

Ingredients

oven

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 & roast the potatoes:

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:

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.

Cook the beef:

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:

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!