Italian Beef Stew

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). On the side, you will receive a warm salad of fregola (a type of pasta) and fresh herbs.

Italian Beef Stew

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

Allergens: alcohol, gluten, selderij, sulfiet.

MicrowaveMarleen's choice

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 min

Heat the chuck steak and ratatouille covered with an ovenproof 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

Fat4,12 g

of which saturated0,92 g

Carbohydrates11,76 g

Dietary fibre1,59 g

Protein7,81 g

Salt0,4 g

Average weight: 540 g