Provençale Braised Beef Casserole

Provençale Braised Beef Casserole

  • $16.00
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Our Provençale braised beef casserole is in the slow roast and ragoût family. Less known than a classic Bourguignon beef recipe, this casserole has lots of fresh herbs like thym, rosemary and bay leaf, as well as olives. We use salted cooking wine to make it concentrated, you can dilute to the taste by adding water or beef consomme (stock). 

This is our chef Denis Jeannot's recipe. He's from France. 

While we could simply sell you the beef packet with the sauce and leave you to choose the sides, we choose to sell you a full meal as if you'd be eating in our company. Our sides are conserved using the same vacuum seal method, so you can mostly cook them in the same fashion unless you wish to give yourself more trouble and grill veggies, which is fine too. 

Sides for this dish: we alternate between carrots, string beans, beets, turnip and squash and we add small potatoes ("pommes de terre grelot") with butter and seasoning. You can also pick the rice option. Some plates are made to be with rice and others with potatoes, but we're leaving you to choose for yourself. 


"Prêt-à-manger" or ready-to-eat foods are easy-peasy-lemon-squeezy to cook...we promise!

In fact, there's very little cooking involved...We use cooking by vacuum, which means we cook a big batch of food and stuff it in a bag that gets vacuum sealed. We then freeze the food and label it. We put NO PRESERVATIVES, NO ADDITIVES or ANY SHENANIGANS OF THE SUCH. There's literally nothing in there other than the said food. Not to scare you, but food preserved this way is MAPAQ (governmental food regulations) approved to be kept for three to six months time without a problem in the freezer...disclaimer, we said FREEZER, not the refrigerator. If left in the refrigerator, it has a lifespan of whatever other leftovers you'd leave in the refrigerator.

Follow these simple steps: 

*Do not open the bag just yet!

1. Boil water on stovetop.

2. Put bag directly from freezer into boiling water.

3. Patiently wait 8-20mins (or until hot enough).

3. Cut open bag with scissors or knife, serve and eat :) 

Practical tip: use tongs to get the bag out of the boiling water to avoid a few swear words...and don't forget the steam that can also be painful when you cut open the bag for serving.