Leftover Roast Beef Stew Leftover roast chopped into bite size pieces - About 1 cup is all you really need Leftover gravy - I always make extra gravy just so I will have plenty for this stew 1 large onion chopped 1 bell pepper chopped 3 stalks celery chopped 3 large carrots chopped 4 cloves garlic minced 1 32 ounce box beef broth OR 4 cups of water and 4 beef bullion cubes 1 cup frozen corn 1 cup frozen sweet peas 1 cup frozen green beans 4 large potatoes chopped Chop onions, bell pepper, celery and carrots. Saute in a little oil until vegetables are tender, add garlic and cook just until you can smell the garlic. Add frozen vegetables, leftover gravy and beef broth or water and bullion. Bring to a boil and simmer for about 15 minutes to meld flavors. Add chopped potatoes and cook until potatoes are tender. Add chopped roast and bring back to a boil thicken with a little cornstarch or flour slurry...taste to adjust seasonings and serve with warm home made bread.