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10 oz Ground Beef
4 oz Cremini Mushrooms
2 Scallions
1 Pound Russet Potatoes
1 Stalk Celery
1 Bunch Chives
2 Tablespoons Grated Parmesan Cheese
2 Tablespoons Tomato Paste
1 Tablespoon Soy Glaze
1 Tablespoon Spice Blend: All-Purpose Flour, Mustard Powder, Garlic Powder, Ground Fennel Seeds, Ground Savory & Ground Dried Thyme


Make the parmesan potatoes
Preheat the oven to 475°F. Wash and dry the potatoes; thinly slice into rounds. Line a sheet pan with aluminum foil and spray the foil with cooking spray. Place the potatoes on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven, leaving the oven on. Carefully top the roasted potatoes with the cheese. Return to the oven and roast 4 to 6 minutes, or until the cheese is lightly browned. Remove from the oven.

Prepare the remaining ingredients
While the potatoes roast, wash and dry the remaining fresh produce. Cut the mushrooms into bite-sized pieces. Small dice the celery. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Thinly slice the chives.

Cook the beef
While the potatoes continue to roast, in a large, high-sided pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the ground beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and cooked through.

Add the vegetables
Add the mushrooms, celery and white bottoms of the scallions to the pan; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened.

Finish the stew
Add the spice blend and tomato paste to the pan; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until dark red and fragrant. Add the soy glaze and 1 cup of water. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, 5 to 6 minutes, or until thickened. Turn off the heat; season with salt and pepper to taste.

Plate your dish
Divide the finished stew between 2 dishes. Top with the parmesan potatoes. Garnish with the green tops of the scallions and chives.

**Recipe from Blue Apron