Giveaway: (CLOSED) Boeuf Bourguignon In a Box

Bouef bourguignon

As winter comes my thoughts turn to hearty stews and casseroles, I cannot think of a better cold weather dish – both warming and delicious.

Over the last 18 months or so I have been receiving and also giving away fantastic seasonal boxes from Forman and Field, containing the ingredients for recipes created by Knorr.  This autumn boeuf bourguignon stars, and I have a boeuf bourguignon kit in a box to be won by one lucky reader.

  • 200g pearl onions
  • unsmoked bacon
  • 200g wild mushrooms
  • 800g beef brisket
  • ½ leek (the white part)
  • 125ml port
  • 1 celery
  • thyme
  • parsley
  • Bolney Estate Lychgate Red wine
  • Knorr Rich Beef Stock Pot

For a chance to win please the instructions below.  Please note that this prize can only be delivered on Friday 16th November.

For another chance to win this box check out my friends’ sites – Feeding Boys and a Firefighter, and Fabulicious Food.

Win Delicious Boeuf Bourguignon Meal Box

How To Enter

  • Simply complete the Rafflecopter widget below to verify your entries
  • Entries can be via blog comment, Facebook, Twitter etc
  • Read the rules below, and please take note of the entry criteria. I can tell if you have tweeted and facebooked, I do verify entries, and will, and have disqualified people who cheat.
  • Closing date Midnight 10th November 2012

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For more prizes see the giveaways page on both Fuss Free Flavours, and Fuss Free Living

a Rafflecopter giveaway


  1. This giveaway is open to all readers over 18, who live in mainland UK
  2. The winner will be chosen via Rafflecopter (which uses and announced on this page.
  3. The winner will be contacted by e-mail, if they do not respond within 48 hours another winner may be chosen.
  4. There is one prize of a boeuf bourguignon meal box.
  5. I am running this competition in good faith on behalf of Knorr. Their decision is final and no correspondence will be entered into. They reserve the right to substitute the prize for one of a similar type / value if the prize above is not available.
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Good Luck!

Visit the Fuss Free Flavours Giveaways Page for a chance to win some amazing prizes!


  1. Debbie Stanley says

    Very rarely, my husband will make a stock if we have some left over vegetables to use which I then freeze and use as and when needed but I have to admit I mostly use Oxo

  2. says

    I nearly always use stock cubes. The only time I don’t is after xmas when I’ve boiled a ham and then I freeze the stock for use in the following weeks.

  3. Adasi Miskiewicz says

    Very occasionally when I’ve had a very long day at work, otherwise I always try and do everything myself from scratch

  4. Deirdre says

    Occasionally, when I have run out of homemade stock, and I do try buy the best quality I find available when I do buy it.

  5. Dee says

    If I can i will try to make my own stock but with 4 hungry kids and a husband i dont really get time to do it all the time. I think these days there are so many different stock cubes that are nearly as good as the real thing… the Knorr stock pot being my fave at the moment, if people can make things easier in the kitchen then take the shortcuts

  6. Hannah says

    I do a bit of both, sometimes we use our own stock, I usually keep some frozen but if I have forgotten to get it out the freezer or we don’t have any I use pre made.

  7. Laura Caraher says

    I try to make my own stock but sometimes it is just easier to use stock cubes especially if I’m short on time

  8. Jane Willis says

    I use Knorr bottled stock for most things but keep a supply of home made in the freezer for soups and risottos

  9. says

    I’ve never used the stock pots or any supermarket ‘fresh’ stock. I usually make my own or use Knorr chicken stock from jar.
    If I’m cooking a beef casserole I may use Bovril.

  10. Fiona Matters says

    Yup, I always use stock cubes. The range of gluten free ones is increasing all the time – can basically buy normal ones now which saves a lot.

  11. Karen Whittaker says

    I try and make stock with the Sunday roast bones and trimmings and then freeze it…sometimes I end up with a basket full of stock and then we have to eat lots of stew and cottage pie etc to use it up!!

  12. Paul Kay says

    I don’t often use stock but when I do it is an organic very low salt stock cube. Not full of MSG like a certain well known brand.

  13. Irene Wright says

    Yes I do when in a hurry. For chicken I always boil/simmer the carcase to make my own stock for soup, paella, etc.

  14. Elizabeth Smith says

    Sometimes I make my own stock, sometimes rely on the ready-made. I’m more likely to make chicken stock because I have the carcass.

  15. Sarah Morris says

    I use alot of ready made stock when cooking things in my slow cooker, or as an additional flavouring when boiling pasta or soaking cous cous, really boosts the taste.

  16. Francesca Light-Wilson says

    I only use stock cubes I’m afraid, but I try to combine the stock with the juices of whatever meat I’m cooking (when I’m cooking meat that is) to add a bit more flavour and ‘substance’ to the gravy or sauce …

  17. jennifer thorpe says

    we used to always use ready made stock but more recently, we have started making our own stock and frezzing it, to use as needed

  18. mandy says

    i always use home made stock for gravies or chicken soups but use stock cubes in some dishes also the knorr stock pots are excellent

  19. Rach James says

    Yes I do – nothing at all wrong with it! Do like to make my own when I have a decent piece of meat or left over veg though. All depends how much time I have :o)

  20. Rachel says

    I do use ready made stock, but I’m trying to use my own homemade stock more – particularly chicken stock which is so easy to make

  21. Jamie Berwick says

    Yep – its too much hassle making my own. BTW this is my favourite mael – I cooked it to wooo my wife!

  22. Victoria says

    Usually for ease if nothing else. After a hard day at work, any short cuts that don’t skimp on flavour are useful.


    Most of the time – yes! But, I do make stock from the juices of the meats I cook on occassions and if there’s any left over I freeze it to be re-used.

  24. tamalyn roberts says

    no, i am a bisto kinda gal, only because i really dont know how to make my own stock other than at xmas when i boil the turkey bones to make my famous turkey stew

  25. Emma Hicks says

    I occasionally make my own, but the convenience and flavour of modern ready made stock makes it my regular choice.

  26. Sally Peevor says

    Yes I do because I tend to buy lean cuts of meat – very rarely more than ‘slices’ and I almost never have bones…

  27. Jamie says

    Yes I do use ready made stock but also homemade stock; both are easy to make, cheap etc but my mum can have ready made Stock whereas it hard to make, a home made, thick stock for her :)

  28. Sarah Tremlett says

    I usually use ready made stock. However, if I make Scotch Broth I use left over roast chicken in the soup and make a chicken stock from the carcass

  29. Holly Boyd says

    I generally use stock however if I have a roast chicken then I will make stock with the carcass for use later.

  30. Liz Almond says

    Yes, I do – homemade stock is delicious, but ready made stock is a handy and convenient standby. I don’t think there’s anything wrong with using ready made stock – if it means you’re still able to make a meal, why beat yourself up for not making everything from scratch?

  31. Sharon McGuinness says

    Yes unfortunately I do do to working and family commitments. I do, however put a ham bone in my lentil soup to increase the flavour along with stock cubes.

  32. Harriet says

    Not all the time, but most of the time, I love to make a good rich chicken stock with the bones of a roast, and my husband makes a mean veg stock.


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