Hearty Beef Stew

Beef stew made from leftovers may sound bland and unappetizing, but I assure you, this beef stew is anything but that.  With the remaining gravy and garlic cloves from Garlic Roast Beef with Mushroom Gravy as a base and surplus Pan-Roasted Harvest Vegetables,  you've got the start of a beautiful friendship.  It's so appetizing that I'd make it on its own if I could.

HEARTY BEEF STEW
Printable version of this recipe

Leftover roast beef
Leftover mushroom gravy
Leftover roasted vegetables
Water
Seasoning:  1 beef stew seasoning packet or 1 onion soup mix packet

DIRECTIONS

Chop or shred remaining roast beef into small, bite-sized pieces.  Smoosh any garlic you might find into a paste and leave on the roast beef.  Pick through the roasted vegetables, discarding any Brussels sprouts you might find.  (Once they've been roasted, they'll turn the stew bitter if used again.)  Chop into smaller pieces, if necessary.  You should end up with about 3 cups of leftover vegetables, although  more is just fine.  Place all in a large stockpot and pour leftover gravy on top.  Stir thoroughly to coat with gravy.

Add water as necessary to produce a stew-like consistency.  I find that it usually takes around 3-5 cups of water.  Heat to a simmer and taste.  You'll probably find that the stew has hints of flavor but tastes quite thin.  I've had great luck stirring in one pre-made beef stew seasoning packet at this point.  A packet of onion or onion-mushroom soup mix would also be very good.

Simmer gently for 30 minutes.

Note:  Dumplings are a fine complement to this stew.  If you wish to add them, bring your stew just to the boiling point and then drop the dumpling dough into the stew.  Cover and simmer until dumplings are light and fluffy, usually around 10 minutes.  Dumpling-making ... truthfully, that's a whole 'nuther post.  Stay tuned.