Provençal stew with carrots, fingerlings, and fresh tarragon

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

Provençal stew with carrots, fingerlings, and fresh tarragon

Mediterranean, Diabetes-Friendly, Dairy-Free, Carb-Conscious, Soy-Free

2 Servings, 430 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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • 1 organic yellow onion
  • 6 ounces organic fingerling or other small waxy potatoes
  • 2 organic carrots
  • 2 or 3 sprigs organic fresh tarragon
  • 1 tablespoon all-purpose flour
  • Sun Basket stew spice blend (onion powder - granulated garlic - sweet smoked paprika)
  • 1 cup chicken broth

Nutrition per serving

Calories: 430, Protein: 36g (72% DV), Fiber: 6g (24% DV), Total Fat: 15g (23% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 1g, Saturated Fat: 3.5g (18% DV), Cholesterol: 95mg (32% DV), Sodium: 420mg (18% DV), Carbohydrates: 37g (12% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV).
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.

Instructions

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

Wash produce before use

1

Prep and brown your protein

Filet mignon: Pat the steaks dry with a paper towel. Cut into 1-inch pieces. Season lightly with salt and pepper.

Pollock or shrimp: Rinse and drain the pollock or shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.

Steak, chicken, or pork strips: 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, 1 to 3 minutes for pollock or shrimp and 2 to 4 minutes for meat. 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.

3

Cook the vegetables and broth

In the same pot used for the 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 stew spice 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.

4

Finish your protein

Meat: Add the chicken, steak, or pork pieces and any accumulated juices, and cook 4 to 5 minutes until the meat is cooked through and the vegetables are tender. Remove from heat.

Seafood: Let carrots cook for 3 to 4 minutes, stirring occasionally, before adding the pollock or shrimp. When the vegetables are tender and your seafood is cooked through, remove from heat.

Serve

Stir in all except 1 teaspoon [2 tsp] tarragon, and season to taste with salt and pepper. 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.