This stew is wrapped-in-a-blanket-in-front-of-a-roaring-fire cozy. Beef is cooked down in stock and wine with aromatics, including rosemary, thyme, pepper and more, while cannellini beans layer on even more flavour and texture. Garlic-roasted carrots bring yet more warmth, while a maple-balsamic vinaigrette brings sweet-sour high notes to hearty Brussels sprouts. Steamed red potatoes help soak up all that good stuff.

Ingredients: Red potatoes • Ground beef • Brussels sprouts • Water • Carrots • White kidney beans (white kidney beans, water, salt, calcium chloride, disodium edta) • Green cabbage • Brown stock (veal broth, carrot, onion, tomato paste, celery, leek, garlic, spices) • Olive oil • Diced tomatoes (tomatoes, tomato juice, calcium chloride, citric acid) • Spanish onion • Carrots • Celery • Tomato paste (vine-ripened fresh tomatoes, naturally derived citric acid) • Cabernet wine (sulphites) • Parsley • Sugars (maple syrup) • Green onions • Garlic • Tapioca starch • Roasted garlic (garlic, extra virgin olive oil, water, natural flavour, lactic acid, calcium disodium edta) • Sea salt • Balsamic vinegar (wine vinegar, cooked grape must, sulphites) • Rosemary • Black pepper • Thyme.