The best cuts for a stew are those containing both lean and fat meat and some bone. The flank end of a large roast, a few pounds from the middle of the hind shin, or a cut from the chuck ribs are all good selections. Remove such portion of the meat from the bones as is convenient and cut into small pieces. Saw the bones into pieces of convenient size for the saucepan. These are to be removed before the dish is served. Wipe the bones carefully to avoid any bits of bone. Sauté the meat - all, or a part - in the marrow from the shin-bone, or, lacking this, in drippings, or salt pork fat. For two pounds of meat sauté to a delicate color one onion, cut in rings, one carrot (small) cut in cubes, and a small white turnip, also cut small; add three pints of light stock or water, and half a red or green pepper; let simmer very gently three hours or more, until the meat is tender; remove the bones, skim off the fat and add about two pounds of sliced potatoes parboiled five minutes and drained. Season with salt. When the potatoes are tender, remove the meat to the centre of the serving dish; surround with the potatoes and broth. The meat while browning may be dredged with flour, thus giving a thicker broth. Half a cup of blanched rice may be added ten minutes before the potatoes. A pint of tomato purée (cooked tomatoes strained to exclude skin and seeds) may take the place of a part of the stock or water. In making a stew from the remnants of roast beef, prepare a stock of the bones, browned fat, and unsightly portions of the roast; strain, remove the fat, and use with the vegetables bits of good meat and any platter gravy, or brown sauce remaining. The bones are included for the sake of the juices and flavor of flesh that may adhere to them.