Beef & Rioja Casserole
Slow cooked rump of national Spanish Beef cooked in a rich Rioja wine gravy.
Beef, Red Wine, Aubergine, Red Pepper, Onion, Mushrooms, CELERY,Tomato Concentrate, Malaga Wine, Olive Oil, Rice Flour, Salt, Vinegar, Pepper, Thyme, Anise, Sherry, Dehydrated Vegetable Stock
Microwave: Pierce film. Cook on full power for 3 minutes. Give it a gentle stir and cook again for 3 minutes. Rest the meal for 2 minutes. Ensure the meal is hot before serving.
All ovens vary so please do ensure the meal is piping hot before serving.
Oven: Preheat the oven to 180 C Pierce the film and cook for 40 minutes.
If this meal is defrosted cook at 180 C for 25 minutes.