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.

• Individual:Serves one adult.
• Small:Serves two adults.
• Large:Serves 4-5 adults.
• Extra Large:Serves 6 adults.

TO COOK ALL SIZES: Suitable for freezing.  Defrost before reheating. Empty into a saucepan and place over a gentle heat, stirring occasionally till piping hot (70C); or empty into a microwave-safe container and heat for 2-4 minutes, stirring occasionally until piping hot throughout.

DEFROST INFORMATION: May be cooked straight from frozen or defrosted overnight in the fridge. Keep refrigerated and consume within 48 hours. For a quick defrost, place sealed bag in room temperature water and ensure that you finish cooking within 2 hours of starting the defrosting process. 

Cooking instructions are guidelines only.  Microwave times checked in a 900W microwave oven.  Microwaves vary; please adjust cooking times accordingly and ensure your food is piping hot (70C) before serving.