Tender, lean rosé veal from Dutch origin enhanced with Dutch vegetables like onions, mushrooms and carrots. Slow-cooked in a red wine gravy for an extra deep flavour. Your guests will taste all tones and layers of this dish.
Heat the stew in the vacuum pack for 15 minutes at 85 °C.
Heat the stew in the vacuum pack for 15 minutes at 90 °C.
Heat the stew for 10-15 minutes over medium heat.