A mainstay of the family table - this wholesome, hearty stew of diced beef has plenty of vegies and no wine, but bags of flavour from herbs, veal stock and tomatoes. 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. Defrost before reheating gently stirring till piping hot.
Beef chuck steak, onion, carrots, celery, celeriac, garlic, peas, crushed tomatoes, veal stock, tomato paste, olive oil, thyme, salt, lemon zest, rosemary.
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.
| PER 100G | PER SERVE | |
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| SODIUM |
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
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, mash or a baked potato.
