There are several european recipes for stews which are very precisely detailed and a pain to make from scratch because they require a lot of ingredients (especially several types of meat) in smallish quantities. It's my belief they all descended from "I need to make a meal from leftovers". Garlic, reasonable fat level (eg from the pancetta) and wine improves everything. Tinned beans (borlotti, haricot or whatever) absorb excess fat and tinned chopped tomatoes add richness. Don't forget the herbs (a bay leaf is good). Experiment.