BEEF BOURGUIGNON & POTATO DAUPHINOISE
Tender beef, slow-cooked in red wine with mushroom and Borettane 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.
-
Ingredients
Potatoes (25%), British Beef (13%), onions, milk, cream (milk), red wine, button mushrooms, carrots, Cheddar cheese (milk), smoked pancetta lardons (pork, salt, dextrose, glucose syrup, antioxidant: ascorbic acid, preservatives: potassium nitrate, sodium nitrite*), flavourings, garlic), celery, garlic pureé, rapeseed oil, tomato pureé, butter (milk), wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), Grana Padano cheese(with egg lysozyme**) (milk), Dijon mustard (water, mustard seeds, vinegar, salt), cornflour, beef stock (British beef, yeast extract, water, molasses, tomato paste, salt, dried onions, sunflower oil, black pepper), parsley, salt, porcini mushroom powder, beef gelatine, black pepper, rosemary, ground bay leaves, thyme, ground nutmeg, ground star anise, white pepper
*Don’t worry, this is part of the traditional curing method of smoked pancetta lardons.
**Fear not, this is a traditional ingredient of Grana Padano cheese.
Nutritional
Informationper 100g
per ½ pack
Energy
582kJ
139kcal2473kJ
592kcalFat
7.1g
30.0g
(of which saturates)
3.1g
13.0g
Carbohydrate
8.0g
34.0g
(of which sugars)
1.6g
7.0g
Protein
9.4g
40.0g
Salt
0.42g
1.77g
Allergy Information
For allergens used in this recipe, including cereals containing gluten, see ingredients highlighted in bold above. This recipe may also contain traces of 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!
