Tender beef chuck, marinated overnight in red wine and slow-cooked for hours in a rich broth built from tomato paste, fresh thyme, bay leaves, and a deep mirepoix of onion, celery, and garlic. Carrots and brown mushrooms finish in the bourguignon broth, soaking up every layer of flavour. A cool dollop of sour cream rounds out the bowl. This is comfort food that fits a keto framework, built with real craft and zero shortcuts.

Beef chuck, beef stock, brown mushrooms, carrots, celery, onion, garlic, tomato paste, sour cream, sunflower oil, parsley, thyme, bay leaves, black pepper, kosher salt, red wine.

Milk, sulphites.