Beef chuck braised low and slow for over two hours in red wine, Worcestershire, and a rich mirepoix of onion, carrot, celery, and garlic. Tomato paste and brown sugar build a deep, savoury glaze that coats every tender piece. Alongside, olive oil mashed potatoes add a smooth, buttery base, while half-moon carrots are oven-roasted and finished with fresh cilantro and lemon. A hearty, satisfying plate that brings the depth of a long braise to your table in minutes.

Beef chuck, beef stock, yellow potato, carrots, onion, celery, tomato paste, red wine, apple cider vinegar, Worcestershire sauce, olive oil, sunflower oil, garlic, parsley, cilantro, thyme, bay leaves, brown sugar, corn starch, kosher salt, black pepper, lemon juice.

Fish, sulphites.