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Serve with: Crusty bread or over buttered noodles for a satisfying meal.
Store: Cool completely before refrigerating in an airtight container for up to 4 days.
Freeze: This stew freezes beautifully—store in freezer-safe containers for up to 3 months.
Variations
Slow Cooker Method: Brown the beef and sauté aromatics, then transfer everything to a slow cooker. Cook on low for 7-8 hours or high for 4-5 hours.
Add-ins: Try parsnips, peas, or turnips for extra texture and sweetness.
No Wine? Substitute with additional beef broth or a splash of balsamic vinegar for richness.
FAQ
Can I make this stew ahead of time?
Yes! Beef stew tastes even better the next day as the flavors deepen.
What cut of beef works best?
Beef chuck is ideal—it becomes tender and flavorful after slow cooking.
Can I skip the flour?
The flour helps thicken the stew, but you can use cornstarch or arrowroot powder for a gluten-free alternative.
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