I made beef stew, but when you make beef stew in the beginning of the week, you're likely going to be eating it the rest of the week. Boring old re-runs of the same beef stew, with a simple re-heat to eat? No, remixes.
I re-mixed the beef stew into a simple beef pot pie, but I also used this exercise as an experiment. Which "top" tastes the best with the beef stew?
Before placing the beef stew into the ramekins, I did add a few ingredients to make them work a little better for a pot pie filling. Sitting in the refrigerator overnight, the stew loses some of its "gravy," so I reheated the stew on the stove top and added a bit more beef stock. To change up the flavors so it really feels re-mixed, this would be a good time to use red wine, a little beer, or even cream (but be prepared for a very weird beige-colored beef filling if you use cream).
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