Tender beef chuck, marinated overnight in red wine and slow-cooked until it falls apart in a rich broth of tomato paste, mushrooms, carrots, and fresh thyme. The bourguignon vegetables simmer right in that same braising liquid, soaking up every layer of flavour. Alongside, herb mashed potatoes made with olive oil, garlic, and fresh parsley bring a smooth, earthy finish to the plate. A comforting, protein-packed meal built for recovery days and hungry evenings alike.

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.