How do you keep stew?

Stew meat is a delicious dish that can be well stored and frozen if you have something left. Here are the steps for both storage and freezing of stew: Save: Refrigeration storage: If you plan to consume the stew within 1-2 days, you can keep it in the fridge. Place it in an airtight container or covered scale. Cool and dry: make sure that the stew in the refrigerator is stored at a temperature of 4 ° C or lower. This prevents spoilage. Freezing: Portionate: If you want to keep stew longer, divide it into individual portions before you freeze it. This makes it easier to defrost the amount you need. Packaging airtight: Place the individual portions of stewed meat in airtight freezer bags or frozen containers to prevent freezer fire. Make sure you remove excess air from the bags. Label: Label the bags or containers with the date of freezing, so that you know how long they have been stored in the freezer. Stew can usually be stored in the freezer for up to 2-3 months without much loss of quality. Warm up: To warm up stew, remove the required amount from the freezer and let it slowly thaw in the fridge. Once thawed, you can heat the stew in a pan on the stove over medium heat or in the microwave. Stir occasionally to warm up evenly. Make sure the stew is fully heated before you serve it.

Stew in brown beer with gingerbread and mustard, fresh fries and salsify in bechamel sauce

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Enjoy butter -soft stew with gingerbread and mustard, served with crispy fries and salsify in bechamel sauce.

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Ingredients

What do you need?

Quantity: 4P

1 kg Nicely marbled stew (nerve piece), at room temperature
2 tbsp butter
1 large onion
2 slices of gingerbread
2 tbsp mustard
Pepper and salt
1 convex tablespoon of flour
2 bottles of brown pied de boeuf
250 ml of veal broth
Thyme
Salsify in bechamel sauce
Fresh fries
Fresh mayonnaise for the fries