To add this product to the cart you must be logged in

Cabernet Beef with Yorkshire Pudding


Slow-simmered diced beef, pearl onions and red wine make a mellow customer favourite. Served with crispy mini-Yorkshire pudding – let us know if you want to substitute low-carb cauliflower rice. (3-4 quart crockpot or stovetop)

2 hours/8 hours Stovetop/Crockpot Calories


Diced beef, *beef broth, red wine (optional), pearl onions, garlic, bay leaf, cornstarch, salt, pepper, mini-Yorkshire Pudding (or Riced Cauliflower)


If frozen, thaw beef in fridge but keep Yorkshire Pudding frozen. Crockpot: Empty beef into crockpot. Cover. Cook on Low 7-8 hours OR until beef is tender. Stovetop: Empty into a pot. Add 1 c. water (Split orders add ½ c. water). Bring to a boil over medium-high heat. Reduce heat. Cover & simmer approx. 2 hours. Stir occasionally; add water if necessary. Skim off any excess fat and remove bay leaf before serving. Yorkshire Pudding: Cook from frozen. Bake at 400F/205C approx. 4 min. Suggested Sides: Our Southwest Buttered Corn.

Nutrition Facts

6 Servings Per Main Dish, Yorkshire Pudding or Riced Cauliflower not included.

Amount Per Serving
Calories 325
Total Fat 16g
Saturated Fat 7g
Cholesterol 79mg
Sodium 324mg
Total Carbohydrate 6g
Fiber 0g
Sugar 0g
Protein 30g
Weight 6 kg
Your Cart