Stew

This cubed pile of meat was mentioned in the post about cheap bottom round.  Once the main meal was served, the remaining meat was cubed and stored in the fridge over night.  This was done on purpose.  Letting the cooked meat get really cold creates a better texture for the long and slow cooked meal it is intended for.

The same principle was applied to the roasted carrots.  Not only was that done for texture -- to assure they were full cooked through and not crunchy... but also because the roasting step baked in some pretty serious flavor.



A great meal like this is at least a two day effort.  In this case, it actually took three and a half.  The beef was slow cooked for a day and a half.  The meat and carrots then sat over night.  The stew cooked for the next day.

It was worth the wait!