Tender beef chuck, marinated overnight in red wine and slow-cooked until it falls apart in a rich bourguignon sauce with tomato paste, garlic, and fresh thyme. Carrots, pearl onions, and brown mushrooms braise right in the broth, soaking up every layer of flavour. Alongside, golden potatoes are mashed with olive oil, fresh parsley, and garlic for a smooth, herb-flecked finish. A deeply satisfying plate built for your goals without sacrificing comfort.

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

Sulphites.