Italian Beef Stufato

We slowly braise this Italian chuck steak with Italian spices. The ratatouille is made from courgette, aubergine, and bell pepper, which I roast separately in the oven. The tomato sauce completes the 'ratatouille' (unlike in the photo). You'll also receive a warm salad of fregola (a type of pasta) and fresh herbs.

Beef chuck (better living 2 stars), tomatoes, courgette, aubergine, bell pepper, fennel, vine tomatoes, spinach, leek, white onion, garlic, carrot, celery, celeriac, fresh basil, bay leaf, oregano, parsley, rosemary, thyme, kalamata olives, capers, oregano, thyme, rosemary, fennel seeds, fregola pasta (wheat flour), tomato purée, red wine, homemade veal stock (contains celery), extra virgin olive oil, pepper and salt, sunflower oil.

Allergens: alcohol, gluten, selderij, sulfiet.

Microwave

Heat the chuck steak and ratatouille loosely covered for 3-4 minutes (1 person), up to 5-8 minutes (2 or more persons). The fregola salad is served cold.

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

Preheat the chuck steak and ratatouille covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person), up to 25-30 minutes (2 or more persons). The fregola salad is served cold.

Energy121,31 kcal

Protein7,81 g

Fat4,12 g

of which saturated0,92 g

Carbohydrates11,76 g

Dietary fibre1,59 g

Salt0,4 g

Average weight: 540 g