Slow Cooked Beef by We Feed You ServesT wo. Gluten Free_LowFODMAP_LactoseFree_450G
Slow Cooked Beef by We Feed You ServesT wo. Gluten Free_LowFODMAP_LactoseFree
Slow Cooked Beef by We Feed You ServesT wo. Gluten Free_LowFODMAP_LactoseFree_450G
Slow Cooked Beef by We Feed You ServesT wo. Gluten Free_LowFODMAP_LactoseFree

Slow Cooked Beef - serve w/ your choice of sides (from home)

WF2: Slow Cooked Beef

REWARDS PRICE $12.75 - $15.30
$17.00     Sale Save

450g (2x 225g Serves) MAIN PORTION OF THE MEAL ONLY - excludes sides.

This hearty main meal component is full in flavour and the meat is beautifully tender. It makes a great winter warmer and you could even use it as the perfect base for an easy dinner party. Serve with your choice of side from home - we recommend a creamy mash, green beans, roasted carrots or on a bed of rice. 

This meal is also suitable for anyone following a gluten free, lactose free, onion or garlic free or Low FODMAP diet. 

Monash University Low FODMAP CertifiedTM recipe: One serving of a meal made in accordance with this recipe can assist with following the Monash University Low FODMAP dietTM.  A strict low FODMAP diet should only be commenced under the supervision of a healthcare professional.

Crushed Tomatoes (29%)(Reconstituted Tomatoes, Acidity Regulator:330), Beef (29%), Carrot, Fennel, Celery, Tomato Paste (Concentrated Tomato, Acidity Regulator:330), Olive Oil, Basil, Salt.

ALLERGY ADVICE: May contain peanuts, tree nuts, soy, milk, eggs, sesame seeds, fish.

Serving Size: 225g, Servings per Dish: 2
Average Quantity per Serve Average Quantity per 100g
Energy  1182 kJ (282 Cal) 525 kJ
Protein 32.3 g 14.3 g
- Gluten 0 g 0 g
Fat, total 11.8 g 5.2 g
- Saturated 3.9 g 1.8 g
Carbohydrate 9.7 g 4.3 g
- Sugars 8.2 g 3.6 g
- Fibre 3.8 g 1.6 g
- Lactose 0 g 0 g
Sodium 506 mg 224 mg

The nutrient values which appear in our Nutrition Information for each meal are developed based on a standard product formulation and average calculations. Due to variations in seasonal produce and chef production of meals (not machines), there may be slight variations between meals. We aim to minimise this with strong processes and procedures in place but human and seasonal variations, although minimal, will occur.