That huge roast from the other day finally got cut up into a wonderful stew. I started with an onion diced and browned in oil. Then I sweated the finely diced celery. Next I put in all the meat and gave it a nice brown all round. I added 2 tbsp of flour and cooked the flour taste off for a minute or two then added garlic, turnip, carrots, more celery cut larger and frozen corn. I added enough stock to cover most ingredients in the pot, then some salt, pepper, paprika, Worcestershire Sauce and dried oregano.
I simmered it for about 2 hours then added potatoes and in the last half hour some frozen peas. It cooked at least 3 hours over all and the meat was melt in your mouth tender. The gravy was thick and full of flavor. If I hadn't forgotten to get a baguette it would have been perfect!