BTW, I use a large, heavy enamelled cast iron pot with a lid to make my stews on the stove top. I can fry each ingredient as I need to, and then put it all back in the same pot to slow cook the stew. Handy. Less washing up, too.

Also, for beef stews, depending on the flavours, I sometimes splash a tablespoon or two of yummy pomegranate molasses over it - not too sweet, not too tangy, but a lovely addition to some stews. I also splash a bit inside the pies I make with leftover beef stew. It tastes a bit similar to balsamic vinegar.

Worcestershire sauce is a good addition to some stews.

Have we mentioned Spaghetti Bolognese, i.e. beef with tomatoes, tomato paste and served with pasta? Note: I usually add some veges as well.

Which reminds me that the leftovers of some of the stews can be made into lasagne, or pastitsio with béchamel sauce on top.