Slow cooked local free range beef in a Savoyard black grape wine topped with confit carrot, mushroom and shallot.
Allergens: Milk, Sulphites, Celery, Lactose
IngredientsBeef, onion, garlic, sunflower oil, mondeuse red wine (sulphites), leek, thyme, bay leaf, beef stock (maltodextrin, salt, celery, carrot, black pepper, beef extract), carrot, mushroom, shallot, water, salt, pepper, creme fraiche (pasteurised cream, lactic cultures), patrelle (caramel colour e150b (sulphites)), tomato puree, maizene (corn starch, corn flour)
Cooking InstructionsOVEN: Preheat oven to Fan 170 degrees/Electric 190 degrees/Gas Mark 5. Remove sleeve and pierce film. Place on baking tray in the centre of the oven. Cook for 50 mins and then allow to stand for 5 mins. Ensure the food is piping hot before serving. MICROWAVE: Remove sleeve and pierce film. Place on microwaveable plate. Cook on full power 850W. 6 mins > stir well & re-cover > 5 mins. Allow to stand for 3 mins. Ensure the food is piping hot and stir well before serving.