If we have roast beef, I cook it with lots of veggies until it is very well done. The first night, we have veggies and gravy with the beef.
The second night we have shredded beef quesadillas or tacos with cheese and whatever salsa is on hand (I favor green salsa). I keep a stack of corn tortillas in the refrigerator.
The third night, we have beef and vegetable soup. Add some beans, veggies, and broth. Cut up the beef into bite-sized pieces. All kinds of veggies work, including green beans, carrots, cauliflower, broccoli, and you name it. I don't usually add corn because the sweetness kind of messes up the flavor. A tsp. or more of basil or Italian seasoning and some tomatoes give it a completely different flavor and character.
Or, if soup isn't your thing, try a stir-fry. Cut up lots of veggies nice and thin. Celery and onions are my favorite, and if I have them, I'll add Oriental veggies. Winter squash is surprisingly good. Stir-fry them until they are tender crisp. Then in a small bowl, mix 2 tablespoons of soy sauce and a Tbsp. of corn starch, and pour it over the vegetables. Stir just until the sauce has coated each piece of vegetable and thickened.
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