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Try this classic Belgian-style beef stew served with creamy mash. The recipe is perfect for making ahead to the end of step 3, and leaving to cool and chill until ready to use; then top with the cheesy bread and return to the oven until bubbling. See method
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Make it in a slow cooker
Brown the beef and veg as before, then tip into a slow cooker. Add the remaining ingredients, except those for the croutons, and use only 200ml beer. Cover and cook on a Low to Medium setting for 7 hrs. Grill the croutons on a baking sheet, and add on top of the stew to serve.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.