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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.
See more Beef recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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