Provençal 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.

Energy103,87 kcal

Protein6,65 g

Fat3,45 g

of which saturated0,85 g

Carbohydrates8,83 g

Dietary fibre1,99 g

Salt0,55 g

Average weight: 540 g