Best Roast Beast - Ok, ok. It's Beef Stew

1/2 half recipe Basic Roast Beef, chopped*
1 small yellow onion, sliced
3 medium russet potatoes, roughly chopped
1 rib celery, chopped
2 carrots, peeled and chopped
24 oz chicken broth **
1/2 cup red wine (optional, use additional broth if you wish)

1 bay leaf
1 tsp tarragon
1 1/2 tsp salt
1 tsp freshly cracked black pepper
1 15 oz can butter beans, rinsed and drained
1 6 oz can tomato paste
1/2 cup fozen green peas
1/4 cup freshly parlsey, rough chopped


1. Combine all ingredients except butter beans, tomato paste and peas in a heavy bottomed saucepan.
2. The amount of broth may vary by as much as a cup or two. You want enough to not quite cover the contents of the pan. So add only that much, and reserve the rest in case of need.
3. Bring the contents to a boil, and reduce to a simmer. Cover and maintain a bare simmer for about an hour or until carrots and potatoes are tender.
4. Add butter beans and tomato paste. Stir well to combine. Bring back to a simmer.
5. Stir in peas, top with fresh parlsey and serve.


*I like to julienne the beef. It's not going to get more than another hour of cooking time, so it won't tenderize it much more in case it wasn't tender enough from the first roasting. It also makes small, pretty bite size pieces.
**If you have the juices from roasting the beef, use this first, it will be better. I do NOT like the flavor of canned beef broth - even if it is simmered with herbs to 'freshen' it. I frankly think canned chicken broth isn't bad. It has not much flavor - but it also doesn't have the 'canned' flavor you always get with packaged beef broth.