BEEF BOURGUIGNON & POTATO DAUPHINOISE
BEEF BOURGUIGNON & POTATO DAUPHINOISE
Great Taste Award

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.

  1. Preheat your oven to 220°C/200°C fan/gas
    mark 7.
  2. Remove the film but leave the beef bourguignon and potato dauphinoise in their wooden trays*.
  3. 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.
  4. 

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.

ABI

Our Chef Recommends

The raw pancetta in this dish provides real fresh appeal!

More about ABI
A little bit on the side image

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!

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