In te vriezenAllergens
Gluten
Lactose
Selderij
Sulfiet
MosterdProvençal Stew
This warming Provençal stew is perfect for these dark days. I slow-cook the marinated beef in red wine for hours with a variety of Provençal herbs such as rosemary, thyme, and marjoram. Served alongside, you'll find a portion of al dente steamed and roasted vegetables and a light mash. Bon appétit!
Provençal Stew
Beef chuck (better living 2 stars), courgette, white onion, mushrooms, carrot, cherry tomatoes, red bell pepper, green beans, garlic, potato, orange zest, fresh oregano, rosemary, thyme, kalamata olives, bean herb, bay leaf, marjoram, oregano, milk, Dijon mustard, veal stock (contains celery), tomato purée, red wine, pepper and salt, sunflower oil.
Allergens: alcohol, gluten, koemelk, lactose, mosterd, selderij, sulfiet.
MicrowaveMarleen's choice
Heat the stew, vegetables, and mash loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 min
Heat the stew, vegetables, and mash covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven, transfer to an oven dish.
Average weight: 540 g