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I always shoot for very simple suppers on week nights and had to make my menu plan super easy this week since I’ve been working ten hour days. On Sunday I made an large (bulk) eye round roast beef with a minced garlic and herb rub. I made all the yummy sides for Sunday – homemade country mashed potatoes, fresh green beans and dinner rolls. For the first leftover meal on Monday I sliced it very thin and served warm and piled high on “everything” bagels with chips and coleslaw. The second easy leftover night is the dinner I’m featuring here today …

This is a beef stew I made simply by cutting the rest of the leftover roast beef into bite sized chunks, plus 6 cubed potatoes, baby carrots, and a package of mushrooms cut into halves. I added the pan drippings from the roast (fat skimmed from the top), 4-5 cups of water, a packet of beef stew seasoning and thickened with a little cornstarch dissolved in cold water – simmered until the veggies were done (about 30-40 minutes) and then served in big shallow bowls over Pepperidge Farms puff pastry cups.

It was delicious, quick, easy, made a very pretty presentation, and it was a big hit with the whole family!