We somehow failed to snaffle any of this for ourselves when we made it last - fortunately, enough of you have demanded its return so we're in with a chance this time. On the surface, this is a basic stew, with diced beef, carrots, onions and celery, but the use of luxuriously textured cheeks, plus a sauce based on a reduction of red wine, port and homemade veal stock, lifts it into a different category entirely, making it as fit for a dinner party as an evening in with the family. Reheat gently in a saucepan or microwave, stirring occasionally, till piping hot. Suitable for freezing. Defrost before reheating.
Beef, onion, garlic, olive oil, carrot, celery, peppercorns, thyme, bay, red wine, port, veal stock (veal bones, celery, onion, carrots, garlic, peppercorns, parsley), 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.
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- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Serve with buttered mashed potato and a simple green vegetable like French beans or broccolini with slivered almonds.
