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Traditional beef stew from the Burgundy region. A large piece of boneless shortrib seared and braised in a hearty beef broth with red wine. Accompanied with carrots, celery, pearl onion, mushrooms and bacon. To reheat, simply place the sous vide bag into simmering water until it is heated through. Sold Frozen.
Traditional beef stew from the Burgundy region. A large piece of boneless shortrib seared and braised in a hearty beef broth with red wine. Accompanied with carrots, celery, pearl onion, mushrooms and bacon. To reheat, simply place the sous vide bag into simmering water until it is heated through. Sold Frozen.
