Beef chuck braised low and slow for over two hours in red wine, Worcestershire, and a rich mirepoix of onion, carrot, celery, and fresh garlic. The sauce is finished with brown sugar and apple cider vinegar for a glossy, layered glaze that clings to every tender piece. Alongside, olive oil mashed potatoes bring a smooth, buttery base, while half-moon carrots tossed with fresh cilantro and lemon add a bright, herby lift. A substantial plate built to support your training and recovery.

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, cornstarch, lemon juice, kosher salt, black pepper.

Fish, sulphites.