Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
3558 / 853
Fats (g)
47.7
of which saturated (g)
24
Carbohydrates (g)
57
of which sugars (g)
28.9
Fibers (g)
11.9
Proteins (g)
51.4
Salt (g)
6.6
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
Peel and chop the carrots into small bite-sized pieces. Peel and finely chop the onion and garlic.
2 Fry
Heat a pot over a medium heat with a drizzle of oil. Once hot, add the onion and carrots with a pinch of salt and fry for 5 min or until the onion starts to soften. Add the garlic, bay leaves, tomatopaste and cornstarch. Fry for 1 min further.
3 Start stew
Add the measuredwater, brown sugar, thyme, Worcestershiresauce and stockcube. Bring to a simmer, reduce the heat to medium-low and cook covered for 12-15 min or until the carrots start to soften.
4 Make mash
Meanwhile, chop the cauliflower into small florets. Bring a large pot of salted water to a boil. Add the cauliflower and cook, covered, for 10-12 min until soft. Once soft, drain the cauliflower. Add the cauliflower and cream cheese to a food processor. Blitz for 1-2 min until really smooth and season generously with salt and pepper.
5 Finish stew
Add the pulled beef to the stew and simmer for 4 min further or until the carrots are tender. Add a splash of water if the sauce is too thick.
6 Serve
Plate the cauliflowermash and top with the beefstew. Garnish with the parsley leaves.