How do you store beef stew?

Name: Beef stew in brown beer with gingerbread and mustard, fresh fries and salsify in béchamel sauce
Cook time: 1 min
Total time: 1 min
Yield: 4P
Ingredients: 1 kg nicely marbled beef stew (chuck), at room temperature; 2 tbsp butter; 1 large onion; 2 slices of gingerbread; 2 tbsp mustard; Pepper and salt; 1 heaping tablespoon of flour; 2 bottles of brown Pied de boeuf; 250 ml veal stock; Thyme &amp; Bay leaf; Salsify in béchamel sauce; Fresh fries; Fresh mayonnaise for the fries

Beef stew is a delicious dish that can be well preserved and frozen if you have some leftovers. Here are the steps for both storing and freezing beef stew: Storing: Refrigerator storage: If you plan to consume the beef stew within 1-2 days, you can store it in the refrigerator. Place it in an airtight container or covered dish. Cool and dry: Make sure the beef stew is stored in the refrigerator at a temperature of 4°C or lower. This prevents spoilage. Freezing: Portion: If you want to keep the beef stew longer, divide it into individual portions before freezing. This makes it easier to thaw only the amount you need. Airtight packaging: Place the individual portions of beef stew in airtight freezer bags or freezer containers to prevent freezer burn. Make sure to remove excess air from the bags. Label: Label the bags or containers with the freezing date so you know how long they have been stored in the freezer. Beef stew can usually be stored in the freezer for up to 2-3 months without significant loss of quality. Reheating: To reheat beef stew, take the required amount out of the freezer and let it thaw slowly in the refrigerator. Once thawed, you can reheat the beef stew in a pan on the stove over medium heat or in the microwave. Stir occasionally to heat evenly. Make sure the beef stew is fully heated before serving.

Beef stew in brown beer with gingerbread and mustard, fresh fries and salsify in béchamel sauce

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Enjoy buttery soft beef stew with gingerbread and mustard, served with crispy fries and salsify in béchamel sauce.

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Ingredients

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Quantity: 4P

1 kg nicely marbled beef stew (chuck), at room temperature
2 tbsp butter
1 large onion
2 slices of gingerbread
2 tbsp mustard
Pepper and salt
1 heaping tablespoon of flour
2 bottles of brown Pied de boeuf
250 ml veal stock
Thyme & Bay leaf
Salsify in béchamel sauce
Fresh fries
Fresh mayonnaise for the fries