A classic beef stew with potatoes, carrots and mushrooms, simmered in a rich red wine gravy, prepared with rice.
A classic beef stew with potatoes, carrots and mushrooms, simmered in a rich red wine gravy, prepared with rice.
Rice, Free-Range Beef, Onion, Carrot, Potato, Tomato, Red Wine, Mushroom, Peas, Ginger, Sunflower Oil, Garlic, Beef Stock , Parsley, Wheat Flour, Thyme, Black Pepper, Balsamic Vinegar, Salt
Gluten | Wheat
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OVEN - 180 °C | ![]() |
20 - 25 MIN. FROM FROZEN |
Remove outer sleeve, pierce film and heat in a preheated oven at 180 °C for 20 – 25 min. Stir halfway through for even heating. | |||
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AIR FRYER - 180 °C | ![]() |
10 - 12 MIN. FROM FROZEN |
Remove outer sleeve, pierce film and air fry at 180 °C for 10 – 12 min. Remove the film for the last 2 min if needed for even heating. | |||
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MICROWAVE - 100% | ![]() |
1 - 3 MIN. FROM THAWED |
Thaw fully. Remove outer sleeve, pierce film and heat for 1 - 3 min until hot. |
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OVEN - 180 °C | ![]() |
45 - 50 MIN. FROM FROZEN |
Remove outer sleeve, pierce film and heat in a preheated oven at 180 °C for 45 – 50 min. Stir halfway through for even heating. | |||
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AIR FRYER - 180 °C | ![]() |
18 - 20 MIN. FROM FROZEN |
Remove outer sleeve, pierce film and air fry at 180 °C for 18 – 20 min. Remove the film for the last 2 min if needed for even heating. | |||
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MICROWAVE - 100% | ![]() |
3 - 4 MIN. FROM THAWED |
Thaw fully. Remove outer sleeve, pierce film and heat for 3 - 4 min until hot. |
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