This Provencal stew is borrowed from Elizabeth David's classic, French Provincial Cooking, with a tweak here and there (we dice the beef rather than leave it in the piece, plus we use home made veal stock in addition to the red wine). The beef and bacon are cooked with soffrito vegetables and herbs gently for hours so that the beef is tender. Red wine, stock and tomatoes are reduced to make a deep, slow-cooked sauce - ready to be sucked up by your carb of your choice - we recommend mashed potato.
Beef, bacon, carrot, onion, celery, garlic, olive oil, orange zest, tomatoes, tomato pasted, bay leaves, thyme, red wine, salt, veal stock (veal bones, onion, carrots, celery, garlic, thyme, bay, parsley stalks).
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| PER 100G (RAW) | PER 250 ML SERVE | |
| ENERGY | 326.3kj | 1470kj |
| PROTEIN | 8.3g | 37.3g |
| FAT TOTAL | 3.2g | 14.45g |
| - SATURATED | 1g | 4.7g |
| CARBS | 1.9g | 8g |
| - SUGARS | 1.7g | 2g |
| SODIUM | 223.4mg | 1016.2mg |
Individual:
Serves one adult generously with accompaniments.
Small:
Serves one (hungry!) to two adults with accompaniments.
Large:
Serves three to four adults with accompaniments.
Serve with buttered noodles or mashed potato with some nice green beans or a mixed leaf salad on the side.
Frozen product. One defrosted cook and consume within 48 hours.
Empty into a saucepan and place over a gentle heat, stirring occasionally, till piping hot or empty into a microwave-safe container and heat for 2-4 minutes, stirring occasionally, until piping hot.
Defrost information: defrost overnight in the fridge or, for a quick defrost, place sealed bag in a sink of room temperature water and ensure that you finish cooking within two hours of beginning the defrosting process.
