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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.

The delicious rich flavours of this casserole will work perfectly with our Creamy Mashed Potatoes, or Basmati Rice and some Cauliflower Cheese.

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