In te vriezenAllergens
Selderij
Sulfiet
MosterdSummer Beef Stew
With this stew, I celebrate the start of summer! I let the beef simmer for hours in white wine, beef stock, tomatoes, and fresh herbs. I finish the stew with mustard, pieces of apricot, roasted swede, and sautéed mushrooms. On the side, you'll get a portion of steamed new potatoes.
Summer Beef Stew
Beef chuck (better life 2 stars), tomatoes, celery, white onion, carrot, mushrooms, swede, garlic, new potatoes with skin, lemon, dried apricots, orange, fresh bay leaf, parsley, rosemary, thyme, Dijon mustard, veal stock (contains celery), tomato purée, red wine, balsamic vinegar, extra virgin olive oil, pepper and salt, sunflower oil.
Allergens: alcohol, mosterd, selderij, sulfiet.
MicrowaveMarleen's choice
Heat the stew with the new potatoes 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 with the new potatoes covered with an ovenproof dish 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
