Côte Classics – Beef Bourguignon

An old favourite returns. Inspired by the French tradition of La Rentrée – that feeling of returning back to normality after a summer of holidays – our Executive Chef has curated this menu of seasonal hearty dishes.

This delicious 2 course meal features succulent 6-hour slow cooked pieces of beef in a rich Bourguignon sauce, served with our creamy gratin potato and carrots.

Your starter is comforting Butternut Squash soup served with harissa and a sourdough demi-baguette with French butter to dunk in your soup.

Why not choose to add our new dessert of Tarte Tatin. Caramelised apples and crisp buttery pastry served with Cornish clotted cream. Decadent and delicious.

This menu serves 2 people and in your box, you will find:

Sourdough demi-baguette and salted French butter

Butternut squash soup with harissa

Beef Bourguignon

Gratin Potatoes

Why not add our Tarte Tatin with clotted cream to your meal to make it extra special?

Baguette:

Wheat Flour, Water, Salt, Yeast, Wheat Gluten, Emulsifier (Mono- And Diglycerides Of Fatty Acids), Malted Wheat Flour, Flour Treatment Agent (Ascorbic Acid). May contain Eggs, Milk, Nuts and Sesame.

Calories: 171kcal per half baguette.

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.

Beurre Demi-Sel AOP Charentes-Poitou, La Conviette:

Pasteurised Cream (Milk), Salt (2%), Lactic Acid Bacteria (Including Lactose)

Calories: 55kcal 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.

Butternut Squash Soup:

Butternut Squash Soup (Water, Butternut squash (29%), Carrots, Rapeseed Oil, Vegetable Stock (Vegetable Stock (Water, Onion, Carrot Extract, Tomato, Celeriac (Celery), Herbs, Garlic, Spice), Salt, Glucose Syrup, Maltodextrin, Yeast Extracts, Sugar, Flavourings, Rapeseed Oil), Salt, Garlic).

Harissa (Rose Harissa Paste (75%) (Rehydrated Red Pepper (52%), Sunflower Oil, Garlic Powder, Salt, Citric acid), Vegetable Oils (Sunflower and Rapeseed Oils), Harissa Dry Mix (5%) (Paprika, Garlic Powder, Cayenne Pepper, Cumin, Sunflower Oil), Salt, Garlic Puree, Water, Citric Acid).

Calories: 296kcal 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.

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.

Gratin Potatoes:

Potatoes (74%), Sauce (26%) (Water, Cream (Milk), Skimmed Milk, Salt, Modified Maize Starch, Dextrose, Natural Flavouring (Milk), Garlic Powder, Stabilisers: Diphosphates, Guar Gum).

Calories: 182kcal 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.

Tarte Tatin (if you have chosen to add it to your meal):

Tarte Tatin (Apples (58%), Puff Pastry (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamine), Margarine (Palm and Rapeseed Oil, Water, Salt), Water, Preservative (Potassium Sorbate)), Muscovado Sugar (Cane Sugar, Cane Molasses), Caste Sugar, Unsalted Butter (Milk), Water, Demerara Sugar, Modified Maize Starch, Salt). May contain Nuts.

Clotted Cream (Milk).

Calories: 1061kcal 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.

Butternut Squash Soup

Served with sourdough baguette & butter

1. Pre-heat the oven (Fan oven 180°C / electric oven 200°C / gas mark 6).
2. Lightly sprinkle the sourdough baguette with water and bake in the oven for 10 minutes from chilled, or 15 minutes from frozen.
3. While the baguette is baking, peel back the film of the butternut squash soup packaging and set the pot of harissa aside.

On the hob:
Decant into a saucepan and heat up on a low heat. Simmer gently, but do not let boil.

Microwave:
Empty the pouch of soup into a microwavable container, or the tray that it has come in, and heat for the recommended time below:
700W – 4 min | 800W – 3.5 min | 900W – 3 min
Mix halfway through

Once warmed through, portion into two soup bowls and garnish the soup with the harissa. We recommend starting with a small amount for a mild chilli taste and add up to half a pot per bowl for a very spicy kick.

Chef’s Tip: If you have got left-over harissa, we’d recommend stirring it through couscous, using as a marinade, or adding to a salad dressing.

Beef Bourguignon

Served with potato gratin

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. 

Tarte Tatin (if you’ve chosen to add it to your meal):

Prep time: 5 minutes cook time: 20 minutes 

In the box: Tarte Tatin, Clotted Cream 

1. Pre-heat the oven (Fan oven 180°C / electric oven 200°C / gas mark 6). 
2. Remove sleeve and film. Place the tart on a baking tray.  
3. Place the baking tray in the centre of the oven and cook for 15-20 minutes. 
4. Remove from the oven and leave to rest for 3 minutes as it will be very hot. 
5. Place a plate on top of the tarte tatin and carefully turn the tatin on the plate, be very careful when doing this as the caramel will be liquid and extremely hot. 

To Serve 

Pour any remaining caramel on the tarte tatin and serve with a dollop of clotted cream.