Leftover roast, cut into cubes
1 med. onion, chopped
1 c. red wine or water
1/2 to 1 lb. carrots, chopped
3 to 4 potatoes, peeled & diced
2 beef bouillon cubes
2 c. leftover vegetable broth from freezer or water
1/2 tsp. allspice
1/2 tsp. cloves
1 clove garlic
1 tsp. Dijon mustard
1 tsp. instant coffee powder

Brown the cubed meat with the onion. Add the wine. Add rest of ingredients. Simmer until carrots are fork tender. Thicken with cornstarch, if desired. This is a good recipe for using some of your leftovers. You can also add whatever vegetables you have left in your refrigerator.