[Kitchen Witch]

Placing in the fridge is the easiest thing to do - the fats will float right to the top and you can skim them right off. Always drain that meat good after browning it well to try to avoid this. Bread will do the job - depending on just how much grease/fat there is in the stew. I don't think stretching will do anything except give you a greasy mess - you don't want a grease flavor.