Tender beef chuck, marinated overnight in red wine and slow-cooked for hours in a rich bourguignon broth built from tomato paste, fresh thyme, bay leaves, and a deep mirepoix of celery, onion, and garlic. Carrots, pearl onions, and brown mushrooms braise right in the sauce, soaking up every layer of flavour. Served over steamed cauliflower rice finished with sautéed garlic and fresh parsley, this is a comfort classic reworked to keep carbs low without losing a thing.

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

Sulphites.