Step 1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into quarters. Toss potatoes with 1 tbsp oil (dbl for 4ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 25-28 min.

Step 2

While potatoes roast, strip 1 tbsp thyme leaves (dbl for 4ppl) off stems. Roughly chop parsley. Peel, then mince or grate garlic. Heat a large pot over medium-high heat. When hot, add 1 tsp oil (dbl for 4ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Using a slotted spoon, transfer beef to a large bowl. Discard any remaining beef fat left in the pot.

Step 3

Reduce heat to medium, then add 1 tbsp butter (dbl for 4ppl), mirepoix, thyme and half the garlic to the same pot. Cook, stirring occasionally, until mirepoix softens slightly, 3-4 min. Add beef and any juices from the bowl. Sprinkle with flour. Cook, stirring often, until flour coats veggies and beef, 1-2 min.

Step 4

Add broth concentrates, 1/2 tbsp soy sauce and 1 1/2 cups water (dbl all for 4 ppl) to the pot. Season with salt and pepper. Bring to a boil over high heat. Once boiling, reduce heat to medium- low. Cook, stirring occasionally, until stew thickens slightly and veggies are tender, 10-12 min.

Step 5

While stew cooks, combine remaining garlic and 1 tbsp oil (dbl for 4 ppl) in a small bowl. Cut each roll in half lengthwise. Halve rolls. Arrange on another baking sheet, cut-side up and brush with garlic oil. Toast in the top of the oven, until lightly golden-brown, 5-6 min. (TIP: Keep an eye on buns so they don't burn!)

Step 6

Add roasted potatoes to the stew and stir to combine. Divide stew between bowls. Serve with garlic crostini alongside. Sprinkle parsley over both the stew and garlic crostini.