Beef stew made with braised chuck, carrots, celery, and onion in a rich tomato and Worcestershire broth, served alongside buttery mashed Yukon Gold potatoes. The chuck turns fork-tender as it cooks down with thyme, bay leaves, and garlic into a thick, hearty gravy. It's the kind of meal that tastes like it's been on the stove all afternoon. Heat it up and dinner is done.

Beef chuck, Yukon Gold potatoes, beef stock, carrots, onions, celery, heavy cream, butter, tomato paste, olive oil, minced garlic, cornstarch, Worcestershire sauce, thyme, bay leaves, black pepper, white pepper, salt.

Milk, fish, sulphites.