Chunks of prime beef processed in a sauce is the basis of our ragout. The preparation follows a carefully monitored process, because only then can we create the right taste. For vegetarians there is a suitable alternative developed with mushrooms.
Tasty in our bouchées.
For best quality we recommend you warm the ragout in a pan, but don’t let it boil. To avoid cross-contamination, we recommend that you work with clean tools and hands.
Thawed: Heat the ragout in a pan on a medium heat until it is hot.
Frozen: Immerse the container in bowl with hot water (ou bain marie) until you can get the stew out of the container. Then remove the bowl and warm the ragout in a pan over medium heat.
Water, 20% fresh beef 12.5% cooked, rice flour, buckwheat flour, palm oil, potato starch, salt, hydrolyzed canola, yeast extract, sunflower oil, herbs and spices (lovage, turmeric, laurel, white pepper, paprika, nutmeg, clove, mace , garlic, thyme, parsley, onion powder), natural onion flavor, maltodextrin, gum arabic