In order to bring you the best organic produce, some ingredients may differ from those depicted.

Provençal stew with carrots, potatoes, and fresh tarragon

Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 410 Calories/Serving

25–40 Minutes

Take a trip to the South of France with this fragrant stew featuring hearty vegetables and your choice of protein in a broth seasoned with smoked paprika and fresh tarragon.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

Your choice of protein
1 organic yellow onion
6 ounces organic gold or red new potatoes
2 organic carrots
2 or 3 sprigs organic fresh tarragon
1 packet chicken broth concentrate
1 tablespoon all-purpose flour
Sunbasket onion-garlic-paprika blend (onion powder, granulated garlic, sweet smoked paprika)

Nutrition per serving

Calories 410, Total Fat 13g (17% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 540mg (23% DV), Total Carb. 36g (13% DV), Fiber 6g (21% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 37g
Contains: Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep and brown your protein

Steaks and chicken breasts: Pat dry with a paper towel, then cut into 1-inch pieces. Season lightly with salt and pepper.

Diced chicken: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel. Season lightly with salt and pepper.

In a medium [large] sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your protein and cook, stirring occasionally, until lightly browned but not yet cooked through, 2 to 4 minutes. Transfer to a plate. Do not clean the pot.

Prep the remaining ingredients

Peel and coarsely chop the onion.
Scrub or peel the potatoes. Cut the potatoes into ½-inch pieces.
Scrub or peel the carrots and trim the ends; cut the carrots into ¾-inch-thick pieces.
Strip the tarragon leaves from the stems; coarsely chop the leaves. Set aside 1 teaspoon [2 tsp] for garnish.
In a small bowl or cup, mix the chicken broth concentrate with 1 cup [2 cups] warm water and stir to combine.

Cook the vegetables and broth; finish your protein

In the same pot used for your protein, if dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Add the onion and potatoes, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 2 to 3 minutes. Add the flour and onion-garlic-paprika blend and cook, stirring frequently, until fragrant, about 1 minute. Add the carrots, chicken broth, and ½ cup [1 cup] water. Bring to a boil, then reduce to a simmer.

Add your protein and any accumulated juices and cook until your protein is cooked through and the vegetables are tender, 4 to 5 minutes. Remove from the heat and stir in all except 1 teaspoon [2 tsp] tarragon. Season to taste with salt and pepper.

Serve

Transfer the stew to individual bowls, garnish with the remaining tarragon, and serve.

Kids Can!

Measure the oil for the protein and the vegetables.
Scrub the potatoes and carrots.
Strip the tarragon leaves.
Garnish with the tarragon.

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