Flemish Stew with Mashed Root Vegetables

This is yesterday's meal, just as delicious today and €1 cheaper! Individually packaged in sustainable disposable packaging. Slow-cooked for hours in dark beer, mustard, and apple syrup, the beef (better living 2 stars) becomes tender and full of flavour. The mash is rich in forgotten vegetables, such as sweet roasted parsnip and celeriac. A delightful taste of traditional cooking!

Beef chuck (better living 2 stars), celeriac, parsnip, white onion, potato, sweet potato, fresh bay leaf, thyme, clove, thyme, milk, brown crusty bread, Dijon mustard, veal stock (contains celery), Belgian brown beer, apple syrup, rapeseed oil, pepper and salt, sunflower oil.

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

Microwave

Heat the stew and the mash loosely covered for 4-5 minutes.

Oven — 200°C, 20-25 minMarleen's choice

Preheat the stew and the mash covered with an ovenproof plate or aluminium foil for 20 to 25 minutes. Disposable containers cannot be used in the oven, transfer to an oven dish.

Energy112,29 kcal

Protein7,32 g

Fat2,96 g

of which saturated0,79 g

Carbohydrates12,42 g

Dietary fibre2,8 g

Salt0,43 g

Average weight: 540 g