Beef Bourguignon

A true French classic. Six-hour, slow cooked succulent pieces of beef in a rich Bourguignon sauce, with caramelised onions. We recommend enjoying with a side of gratin potato.

Serves 2

Beef Bourguignon:

Beef Bourguignon (Beef (75%) (Beef, Rapeseed Oil, Salt, Pepper), Bourguignon Sauce (25%) (Water, Red Wine (Alcohol Reduced Blended Red Wine, Sugar, Tartaric Acid, Grape Tannin, Grape Skin Extract, Black Carrot Colouring, Flavouring, Salt, Preservatives: Potassium Sorbate (E202), Sulphur dioxide (E224)), Onions, Veal Jus (Veal Stock (Water, Veal Juice, Veal Fat, Carrot, Tomato, Mushroom, Garlic), Beef Stock (Water, Beef Stock), Modified Tapioca Starch, Salt, Sugar, Flavouring, Yeast Extracts, Colour (Caramel), Sunflower Oil), Corn Flour, Rapeseed Oil, Gravy Browning (Water, Colour (Caramel), Salt, Citric Acid, Stabiliser: Xanthan Gum E415, Potassium Sorbate), Tomato Paste (Tomatoes (100%)), Salt, Bay Leaves, Black Pepper).

Caramelised Onions (Onions (98%), Rapeseed Oil, Thyme, Garlic, Salt, White Wine Vinegar (Sulphur Dioxide), Black Pepper)

Baby Carrots

Calories: 203kcal per half pack.

Adults need around 2000kcal a day.

For allergens see ingredients in Bold. Produced in an environment where, Wheat, Sulphites, Celery, Eggs, Milk, Tree Nuts, Mustard, Soya, Fish, Crustaceans and Molluscs are handled.

1. Pre-heat the oven (Fan oven at 180°C / electric oven at 200°C / gas mark 6).
2. Remove everything from the tray and set aside the carrots.
3. Empty the beef and its sauce into the tray it came in, then add in caramelised onion and carrots. Stir, then set aside.
4. Remove the film of the gratin potato and place the tray on a baking tray.
5. Place both the Beef Bourguignon and Gratin Potato trays onto a baking tray and into the oven for 30 minutes or until heated through and the top of the gratin is golden brown.
6. Remove from the oven and divide the Bourguignon between two plates and add the gratin on the side, before serving.

Chef’s Tip:
If you would like to thicken the sauce prior to serving, we recommend the following:
Once the beef is cooked, remove the beef and place on a warmed plate under some foil to rest. Tip the remaining sauce into a small saucepan and warm over a medium heat until it has reduced to your preferred thickness.