
Originally Posted by
DohDohBird
I always turn my roasts into stew the next day. Everyone looks forward to it. Something about leftover roast made into stew is very homey. Just chop it up, along with leftover veggies (add more carrots, onion, potato, parsnip, whatever you used if needed), add some water and bouillon, taste now and then to check seasoning. If my husband's got a beer in the fridge I will pour a beer in the stew. It adds a nice flavor. I always stir in some floury water at the end to make the stew nice and thick, and I tend to serve it with cornbread.
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