Stew/Soup

This is made from leftover chuck roast.

When the leftovers are placed in the refrigerator, the fat that is floating on top will solidify and can easily be removed the next day.

Cut the leftover meat into bite-sized pieces and return it to the broth.  Also add five cups of water and six beef bouillon cubes (or your own homemade beef stock).

Add extra vegetables, if desired (either more potatoes and carrots, other leftover vegetables, or a bag of frozen vegies of your choice).  You can also stir a jar of pumpkin into the broth, or pureed zucchini chunks.

For soup, heat and eat.  For stew, thicken.  Broth can be thickened with lots of vegetables, or with rice or barley.  If you’re not contending with wheat or corn allergies, stew can be thickened with flour or cornstarch.

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