I made a little veal stew last week. Read more about it here in the Journal-News:
I picked the meat out of the leftovers and strained the sauce off the vegetables. (I discarded the veg from the stew.) I heated up the sauce and the meat gently on the stove. Then I sauteed some bacon lardons, cremini mushrooms and onions. I boiled some whole-wheat egg noodles and served the stew atop the noodles, capped with the veg-bacon mix. It was a terrific fall dinner with my mother when she visited a few nights ago.