200°C · 15-30 minAllergens
Lactose
Selderij
Ei
Sulfiet
MosterdBoeuf bourguignon
A classic French dish and a staple in our kitchen. We braise the beef chuck (better life 2 stars) for hours in red wine with shallots, bacon, and garlic. 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 (better life 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, veal stock (contains celery), brandy, red wine, butter, homemade dressing (sunflower oil, pasteurised free-range egg, white wine vinegar, Dijon mustard, vegetable stock, Tabasco, curry, pepper and salt), homemade mayonnaise (sunflower oil, pasteurised free-range egg yolk, Dijon mustard, white wine vinegar, salt), 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; transfer to an oven dish.