Tender beef chuck, marinated overnight in red wine and slow-cooked until it falls apart in a rich bourguignon sauce built on sautéed mirepoix, tomato paste, and fresh thyme. Carrots, mushrooms, and onions braise right in the sauce, soaking up every layer of flavour. Alongside, herb mashed potatoes made with garlic, fresh parsley, and olive oil bring a smooth, buttery finish to the plate. A hearty, satisfying meal built for recovery and refuelling after intense training.

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.