Rice and dinner rolls are two side dishes that go well with stew. Both help soak up extra gravy and sauce while adding bulk to the meal to make a single stew dish stretch to more servings.
For rice, use two parts water or broth to one part rice and bring to a boil. Cover and let the rice simmer for 20 minute until tender and the liquid is absorbed. Fluff with a fork before serving.
For dinner rolls, mix and knead water, eggs, sugar, salt, flour and yeast until the mixture is at the desired consistency. Let the mixture rest and rise, then shape it into balls in a greased pan. Bake for around 20 minutes at 375 degrees Fahrenheit.