BEEF BOURGUIGNON & POTATO DAUPHINOISE
Tender beef, slow-cooked in red wine and served with our creamy potato dauphinoise. Perfect!
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. - 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.
-
Ingredients
Potato (25%), British beef (17%), fresh milk, onions, fresh cream (milk), red wine, button mushrooms, carrots, Borettane onions, garlic purée, Cheddar cheese (milk), celery, smoked pancetta lardons (pork, salt, dextrose, glucose syrup, antioxidant: sodium ascorbate, preservatives: potassium nitrate and sodium nitrite*, flavourings (onion, pepper, juniper, laurel), garlic powder), rapeseed oil, tomato purée, beef stock (British beef, yeast extract, salt, tomato purée, molasses, lemon juice concentrate, onion powder), Dijon mustard (water, mustard seeds, vinegar, salt), butter (milk), wheat flour, cornflour, Grana Padano cheese (with egg lysozyme**) (milk), porcini mushrooom powder, salt, fresh parsley, beef gelatine, black pepper, rosemary, bay leaf, thyme, nutmeg, star anise, white pepper.
*Don’t worry, this is part of the traditional curing method of smoked pancetta lardons.
**Don’t worry, this is a traditional ingredient of Grana Padano cheese.
Nutritional
Informationper 100 g
per ½ pack
Energy
554kJ
133kcal2355kJ
565kcalFat
7.1g
30.2g
(of which saturates)
3.1g
13.2g
Carbohydrate
8.0g
34.0g
(of which sugars)
1.0g
4.3g
Protein
8.6g
36.6g
Salt
0.67g
2.85g
Allergy Information
For allergens, including cereals containing gluten, see ingredients in bold.
May also contain nuts, peanuts 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.
A little bit
on the side
BUTTERED GREENS
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.
Something
to drink?
Why not try this with a punchy merlot? Perfect!
