Braised Beef Bourguignon

with Pearl Onions and Pomme Purée

Serves 2 (750 g)

1. In a large non-stick pan, add the contents of the beef bourguignon pouch with 3/4 cup of water. 
2. Cook over medium high heat until warmed through and slightly thickened, roughly 6-7 min.
3. Meanwhile, in a second non-stick pan, add the pomme purée and cook over medium heat, stirring often until warmed through, roughly 4-5 min.
4. Serve the beef bourguignon with the pomme purée and enjoy!

Ingredients: Yukon potatoes, Beef chuck, Water, Pearl onions, Red wine (Wine, Salt, Sulphites), Half and half cream, Carrot, Unsalted butter, Yellow onion, Double smoked bacon (Boneless pork belly, Water, Salt, Corn syrup solid, Vinegar, Dextrose, Sodium phosphate, Sodium diacetate, Sodium erythorbate, Sodium nitrite, Smoke), White button mushroom, All purpose flour, Canola oil, Tomato paste, Beef bouillon (Glucose solids, Cornstarch, Salt, Hydrolyzed corn protein, Flavour, Yeast extract, Beef powder, Dehydrated red wine, Canola oil, Tomato powder, Onion powder, Mustard powder, Caramel powder, Spices, Sulphites), Garlic, Rosemary, Thyme, Italian parsley, Ground black pepper, Kosher salt, Bay leaf.

Contains: Milk, Wheat, Mustard, Sulphites.
Produced in a facility where other food allergens could be present. Recipe contains pork.

Per 1/3 serving (250g)