• 1 ½ lb Stew Meat, 1" cubes
• or 3 Cups Leftover Roast
• 2 Tbsp Olive Oil
• 2 Cloves Garlic. Pressed
• ¼ Cup Onion, chopped
• 1 Bay Leaf
• 1 Tsp Salt
• 1 Tsp Prepared Mustard or Horseradish
• ½ Tsp Oregano, crushed
• ¼ Tsp Pepper

• 1 10½ oz can Beef or Chicken Broth
• 5 Cups fresh vegies, 1" pieces
• 2 Potatos, 2 carrots, celery tops
• Turnips, parsnips, green beans
• ¼ - ½ Cup Onion or Green Ppper
• Leftover Gravy & ½ Cup Water
• or Water to cover & 2 Tbps Flour
• Optional
• 1 Can Diced Tomatoes \
• 1 Can Tomato Sauce    /Total 28oz

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In a large pan brown meat in hot oil. Stir in garlic, onion, bayleaf, salt, mustard/horseradish, oregano and pepper. If using leftover roast, brown meat and vegies together.

Add beef or chicken broth and gravy. Bring to boiling. Add all vegies. Reduce heat, cover and simmer til meat and vegies are tender.

Optional

Blend four and water and add to stew to thicken.

Optional

Add Diced Tomatoes and Tomato Sauce.

Regarding Stew Meat

Best comes from front shoulder, known as Chuck.

Cook Time:	1-3 Hrs
Method:	Stove

Serves:	4 - 6
Rating:	Very Good

Source:	Soups and Stews (cookbook)
Date:	Sept, 2022