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Best served warm with rice, pasta, couscous, or crusty bread.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove or in the microwave, adding a splash of water if the sauce thickens too much.
Variations:
Add diced tomatoes or canned chopped tomatoes for a richer sauce.
Use chicken or turkey strips instead of beef for a lighter version.
Spice it up with chili flakes or hot paprika if you like it hotter.
FAQ:
Q: Can I make this dish ahead of time?
Yes, it reheats very well and often tastes even better the next day.
Q: Can I freeze this stew?
Absolutely. Allow it to cool completely, then freeze in a sealed container for up to 2 months. Thaw in the refrigerator before reheating.
Q: What cut of beef is best for this recipe?
Beef sirloin, flank steak, or any tender cut suitable for quick stewing works well.
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