A French classic. Beef, mushrooms, dry cured oak smoked bacon and onions in a red wine stew. Served with mashed potato and red cabbage with apple.
Pre-heated oven 160°C/325°F/Gas 3-4. Fan oven: 140°C/275°F. 40 mins or longer if required.
Cook from frozen. Do not pierce, cook with film lid on. Ensure food is piping hot. One cooked do not reheat.
Store at -18°C, do not refreeze once thawed
Potato, Beef (20%), Water, Cabbage, Red Wine (Contains SULPHITES), Apple, Mushroom, Onion, Silverskin Onions, Sugar, Cornflour, Tomato Puree, Ruby Port (Contains SULPHITES), Vegetable Oils (Rapeseed, Sunflower), White Wine Vinegar (Contains SULPHITES), Dry Cured Oak Smoked Bacon (Pork, Salt, Sugar, Preservatives (Potassium Nitrate, Sodium Nitrite)), Butter (MILK), Caramelised Sugar, Garlic, Salt, Stabiliser (Cellulose), Yeast Extract, Natural Flavourings, Pepper, Cane Molasses, Dried Onion, Ground Bay Leaf, Ground Nutmeg, Beef Extract, Ground Cinnamon.
Please note that recipes or suppliers may change from time to time if we cannot obtain the quality or quantity of ingredients we need, or to improve flavour. While every effort is made to minimise changes, more than one recipe could be available at the same time. We therefore advise that you always refer to the label on your chosen dish as this will show all the ingredients and indicate any allergens used in that specific recipe. If you have any concerns regarding ingredient changes, please contact your local team.