Stew with Stout Beer and Plums

This is yesterday's meal, just as delicious today and €1 cheaper! Individually packed in sustainable disposable packaging. A classic stew with a twist! I let the beef chuck (better living 2 stars) simmer for hours in a sauce of stout beer and my homemade veal stock, making the meat wonderfully tender and soft. The sweet plums complement the slightly bitter stout beer, bringing the dish into perfect balance. I serve it with roasted potatoes seasoned with rosemary and a generous portion of seasonal vegetables.

Beef chuck (better living 2 stars), diced bacon, anchovies, cauliflower, endive, mushrooms, white onion, celery, carrot, garlic, potato, dried plums, fresh bay leaf, rosemary, Dijon mustard, Guinness stout beer, homemade veal stock (contains celery), potato starch, red wine vinegar, pepper and salt, sunflower oil.

Allergens: gluten, mosterd, selderij, sulfiet, vis.

Microwave

Heat the stew, potatoes, and vegetables loosely covered for 3-4 minutes.

Oven — 200°C, 20 minMarleen's choice

Heat the stew, potatoes, and vegetables covered with an ovenproof plate or aluminium foil for 20 minutes. Disposable containers cannot be used in the oven; transfer to an oven dish.

Energy106,8 kcal

Protein7,32 g

Fat3,4 g

of which saturated0,99 g

Carbohydrates9,9 g

Dietary fibre2,79 g

Salt0,55 g

Average weight: 540 g