Enjoy the deep, rustic flavors of tender beef slow-cooked in a rich Burgundy wine sauce. This comforting French classic is paired with creamy potato puree roasted with garlic herb butter. One bite and you’ll be transported to the French countryside, no travel required. Serves 4.
Meal Card: Beef Stew and Burgundy Wine Sauce
Ingredients
- 1 package beef stew
- 2 packages potato puree
- 2 packets garlic herb butter
Directions
1) Place garlic herb butter in a bowl of hot water to thaw. Open beef stew into a Suvie pan. Place pan in the top zone of Suvie.
2) Open potatoes into a Suvie pan. Add garlic herb butter, 1 cup milk or water, 1 tsp salt, and freshly ground pepper to taste. Place pan in the bottom zone of Suvie.
3) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 350°F for 20 minutes
Top Zone: Roast at 350°F for 50 minutes
4) Remove pans from Suvie. Gently stir potatoes, butter, and milk together. Season to taste with salt and pepper. Stir beef stew and season to taste with salt and pepper.
5) Divide beef stew and mashed potatoes between plates and serve.
Nutrition
Nutritional Information per serving (4 servings per recipe): Calories 510, Total Fat 20g, Total Carbohydrates 52g, Total Sodium 790mg, Total Protein 25g.
