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Family Beef Stew

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HERE'S HOW WE MAKE IT

A mainstay of the family table - this is the sort of dish we'd cook up in batches when we had very little children, happy in the knowledge that we'd covered all bases (not one but six vegetables! All different coloured! No Tiny Teddies!), blitzing a bowlful for the baby, mixing some with pasta for the toddler and dishing up ours with a baked potato and a hefty glass of red.  First we oven roast the carrots and celery, tossed with olive oil and salt until golden and tender.  Then we cook onion and garlic with diced beef, adding veal stock, tomatoes, herbs and lemon zest, and braise until the beef is tender.  The dish is finished with a final flurry of green peas.

INGREDIENTS

Beef, thyme, garlic, lemon zest, rosemary, carrots, celery, olive oil, salt, onion, veal stock (veal bones, celery, onion, carrots, garlic, peppercorns, parsley), tomato paste, crushed tomatoes, peas.

ALLERGENS

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.

NUTRITION

 SMALL LARGE
ENERGY2638.8kj 5277.6kj
PROTEIN67.8g 135.7g
FAT TOTAL31.4g 62.9g
- SATURATED9.4g 18.8g
CARBS14.5g 29g
- SUGARS10.8g 21.7g
SODIUM1433.8mg 2867.7mg

SIZES

Small:
Serves one (hungry!) - two adults with accompaniments
Large:
Serves two - three adults with accompaniments

GOES WITH

 

Feel free to bulk the stew up with a handful of cooked pearl barley, quinoa or any other grain you may have in the pantry, or simply reheat and serve with a leafy green salad, green beans, buttered mash or a baked potato.

PREP, COOK AND SERVE

Frozen product. Once defrosted, reheat and consume within 48 hours. 

TO COOK ALL SIZES: Defrost fully before reheating. Empty the contents into a saucepan or microwave-safe container and reheat gently, stirring occasionally, till piping hot.

 

 

 

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