BEEF BOURGUIGNON & POTATO DAUPHINOISE
Tender British beef, slow-cooked in red wine with mushrooms & onions, served with our creamy potato dauphinoise.
How to Cook
This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.
- Preheat your oven to 220°C/200°C fan/gas mark 7. (Be careful not to grill by mistake!).
- Remove the film but leave the beef bourguignon and potato dauphinoise in their wooden trays*.
- Place both trays on a baking tray in the centre of the oven and cook for 30 minutes. If using a gas oven, cook for an extra 10 minutes.
- Leave to stand for 2 minutes before serving. Make sure it’s piping hot throughout.
*Our wooden trays are designed for the oven, just make sure they don’t touch the element or gas flame.
Potatoes, onions, British beef (18%), milk, red wine (sulphites),
cream (milk), chestnut mushrooms, bacon (pork, salt,
preservative: sodium nitrite*, antioxidant: ascorbic acid),
Cheddar cheese (milk), celery, garlic purée, port, wheat flour
(wheat flour, calcium carbonate, iron, niacin, thiamin),
rapeseed oil, cornflour, butter (milk), beef stock (yeast
extract, water, beef bone stock, salt, molasses, tomato purée,
dried onions, sunflower oil, black pepper), Grana Padano cheese
(milk, preservative: lysozyme** (egg)), tomato purée, salt,
parsley, beef gelatine, black pepper, semi-dried cherry
tomatoes, thyme, ground nutmeg, ground bay leaves,
Secret ingredient: obsession.
*Don’t worry, this is part of the traditional curing method for bacon.
**Don’t worry this is traditionally used in Grana Padano cheese.
WARNING: Although we do our very best to take out all the bones, some may remain.
per ½ pack
(of which saturates)
(of which sugars)
For allergens, see ingredients in bold. May contain peanuts, nuts and sesame.
Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website.
Please always check the sleeve found on your dish for the most up to date information.
Our Chef Recommends
The raw pancetta in this dish provides real fresh appeal!More about ABI
A little bit
on the side
300g of a mix of spring greens and savoy cabbage
50g melted butter
Bring a large pan of water to the boil and add the greens. Simmer for five minutes or until tender. Drain and refresh with cold water, and then return to the pan with the butter. Gently fold the butter into the greens over a medium heat.
Why not try this with a punchy merlot? Perfect!