For our version of this definitive beef stew, we braise diced beef very gently in reduced red wine and veal stock, flavoured with herbs, garlic and the traditional addition of caramelised shallots, lardons of bacon and button mushrooms. Where we break with tradition is that we don't use a flour/butter roux to thicken the sauce, keeping the dish lighter and gluten free.
Beef, olive oil, bacon, shallots, mushrooms, onion, carrots, red wine, veal stock (veal bones, celery, onion, carrots, garlic, peppercorns, parsley), bay leaves, thyme, garlic, tomato paste, salt.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| SMALL | LARGE | |
| ENERGY | 3175kJ | 6350kJ |
| PROTEIN | 79.4g | 158.8g |
| FAT TOTAL | 35g | 70g |
| - SATURATED | 10.7g | 21.4g |
| CARBS | 13.5g | 26.9g |
| - SUGARS | 12.2g | 24.3g |
| SODIUM | 1768mg | 3536mg |
Small:
Serves one (hungry) to two adults with accompaniments
Large:
Serves three-four adults with accompaniments
Serve with buttered mash and a mixed leaf salad dressed in olive oil and lemon juice or steamed green beans.
Frozen product. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours.
Defrost fully, then empty into a saucepan or microwave-safe container and reheat gently, stirring occasionally, until piping hot. Serve with buttered mashed potato and a mixed leaf salad dressed in olive oil and lemon juice or steamed green beans.
