It was a chilly night, I had some sadly overcooked (originally beautiful Fresh Market ribeyes), and a need to make room in my fridge. I love how a stew is on a chilly night, plus the bonus of being one of the best meals to clear out a fridge.....making use of the carrots, celery, and half-cut onion in my veggie drawer, plus move out that container that holds the leftover bone-in ribeyes. And for me, the bag of veggie scraps I keep for stock. Skins of onions and garlic, tops of carrots, random pieces of celery; all placed in a pot with water for beautiful, nutrient rich broth- it’s so worth the veggie drawer storage space! And oh, how that stock revitalizes those overdone ribeyes! But on to the Naan! Since I knew I was going to end up with this rich stew, I also soon realized I would need a bread- and really only something fresh baked would hold up to something so rich. We were just home from school....and while I had done some prepping for the stew, I hadn’t though...