In order to bring you the best organic produce, some ingredients may differ from those depicted.
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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
- 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
Wash produce before use
1
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.
2
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.
3
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.