Beef chuck braised low and slow in red wine, Worcestershire, and brown sugar until the meat practically falls apart under a fork. The rich pan sauce, built on a mirepoix of onion, carrot, and celery with tomato paste and fresh thyme, is thickened and spooned over every piece. Alongside, olive oil mashed potatoes bring a creamy base, while half-moon carrots tossed with fresh cilantro and lemon add a bright, herbaceous lift. A hearty plate that fits right into a structured week of eating well.

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

Sulphites, fish.