Roast beef is a labor of slow-cooked love, resulting in a tender, juicy cut, and once you repurpose the leftovers into a stew ...

To prepare the stewed lamb, first clean and cut the celery, carrot, and onion into cubes of about 1/2 inch (1 cm) (1). Chop the spices with a knife (2) and tie the aromatic herbs (sage, thyme, bay ...