Product Description:
Burgundy beef stew braised overnight in rich red wine and beef stock, infused with carrots, onions, celery, and bay leaf, then finished with tender pearl onions and earthy portabellini mushrooms.
Ingredients:
Beef shin, beef goulash, bone broth, red wine, onion, carrot, celery, garlic, thyme, parsley, bay leaf, flour, onion powder, garlic powder, tomato paste, butter, ev olive oil, mushrooms, pearl onion
Heating Instructions:
Defrost: Overnight in the fridge
Oven: Preheat to 180°C. Remove lid and bake for 20 minutes, until heated through
Stovetop: Reheat slowly in a pot until hot
Serving Suggestions:
Garnish with fresh chopped parsley
Serve with creamy mashed potatoes
Pair with Saronsberg Shiraz