Boeuf bourguignon

A classic French dish and a staple in our kitchen. We slowly braise the beef chuck (Beter Leven 2 stars) in red wine with shallots, bacon, and garlic for hours. The mushrooms are sautéed separately and flamed with brandy before being added to the beef. You'll receive steamed baby potatoes, which I sprinkle with fresh parsley, alongside a salad with homemade French dressing.

Boeuf bourguignon

bacon, beef chuck (Beter Leven 2 stars), cucumber, radish, mushrooms, pointed cabbage, carrot, celery, white onion, gherkin, garlic, baby potatoes with skin, fresh chives, bay leaf, parsley, silver onions, thyme, butter [lactose, milk], veal stock (contains celery), brandy [alcohol], red wine [sulphites, alcohol], homemade dressing (sunflower oil, pasteurised free-range egg, white wine vinegar, Dijon mustard, vegetable stock, Tabasco, curry, pepper and salt) [sulphites], homemade mayonnaise (sunflower oil, pasteurised free-range egg yolk, Dijon mustard, white wine vinegar, salt) [sulphites], pepper and salt, sunflower oil.

Allergens: alcohol, ei, koemelk, lactose, mosterd, selderij, sulfiet.

Microwave

Heat the boeuf bourguignon and the baby potatoes loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the salad (cold).

Oven — 200°C, 15-30 minMarleen's choice

Preheat the boeuf bourguignon with the baby potatoes covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the salad (cold). Disposable containers cannot be used in the oven, please transfer to an oven dish.

Energy119,34 kcal

Fat5,27 g

of which saturated1,17 g

Carbohydrates7,04 g

Dietary fibre1,31 g

Protein6,95 g

Salt0,37 g

Average weight: 540 g