Red Wine-Braised Beef + Parker House Rolls
Serves 2 | with Parisian carrots, mushrooms, and cheesy garlic mashed potatoes
- Milk
- Soy
- Tree Nuts
- Eggs
- Wheat
For this rich, flavorful meal, we took our cues from the classic French stew boeuf bourguignon. We slow-braised the beef in hearty red wine along with pearl onions, cremini mushrooms, and Parisian carrots. Our creamy, cheese-enriched garlic-herb butter mashed potatoes complement the hearty braise, adding a depth of flavor that will have you saying oui oui! Served with Parker House Rolls. Nutrition values are representative of a 1/2 bundle serving.
Ingredients
1 unit
Red Wine-Braised Beef
(Contains: Milk, Soy, Tree Nuts)
4 piece
Parker House Rolls
(Contains: Eggs, Milk, Soy, Wheat)
Nutrition Values
Cooking Steps
FOR THE OVEN:
- Adjust rack to middle position and preheat oven to 350 degrees.
- Remove outer packaging and plastic film.
- Place tray* on a baking sheet. Bake on middle rack for 20 minutes.
- Remove from oven and stir beef, then stir potatoes. Return sheet to oven and bake until sauce is bubbling and meal reaches an internal temperature of 165 degrees, 20 minutes more.
- Stir garlic herb butter into potatoes and let stand for 2 minutes. Divide between plates.
FOR THE MICROWAVE:
- Remove outer packaging and pierce plastic film a few times with a fork.
- Place tray* on a microwave-safe plate and microwave for 4 minutes.
- Carefully remove plastic film and stir beef, then stir potatoes. Microwave until meal reaches an internal temperature of 165 degrees, 4 minutes more.
- Stir garlic herb butter into potatoes and let stand for 2 minutes. Divide between plates.
*You read that right: All trays and film are oven-safe and microwave-safe!
PARKER HOUSE ROLLS: Enjoy! (If desired, preheat oven to 400 degrees. Bake rolls until warmed, 4-6 minutes.)
