Tender beef chuck, marinated overnight in red wine and slow-cooked until it falls apart in a rich bourguignon broth built on sautéed mirepoix, tomato paste, and fresh thyme. Carrots, mushrooms, and onions braise right in that same broth, soaking up every layer of flavour. Alongside, herb mashed potatoes are whipped smooth with garlic, fresh parsley, and olive oil. A hearty, full plate built to support your clean bulk without cutting corners on taste.

Beef chuck, beef stock, yellow potato, brown mushrooms, carrots, yellow onion, celery, tomato paste, red wine, olive oil, sunflower oil, green onion, fresh parsley, fresh thyme, garlic, dried bay leaves, garlic powder, kosher salt, black pepper.

Sulphites.