LEFTOVER ROAST BEEF STEW
Leftover Roast Beef Stew, a comforting and filling dish for the cold season. It uses simple ingredients to make the most delicious family meal, and it's ready in less than 30 minutes. Simplicity at its best!
Provided by Daniela Apostol
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Peel and chop the onion, garlic, potatoes and carrots.
- Heat up the oil in a large pan, add the onion with a pinch of salt and fry until golden.
- Add the potatoes, carrots, garlic, and chopped celery, and give them a good mix.
- Throw the cooked beef in too.
- Add the gravy and stock, and leave to cook with the lid on until the vegetables are tender.
- Add the tomato puree, herbs, and season to taste.
Nutrition Facts : Calories 194 kcal, Carbohydrate 9 g, Protein 28 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 70 mg, Sodium 2983 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 3 g, ServingSize 1 serving
BEEF STEW FROM LEFTOVER CROCK POT ROAST BEEF AND GRAVY
I am making fabulous beef stew from leftover roast beef from the night before. Always better the second time around!
Provided by ladybugplus
Categories Soups, Stews and Chili
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Peel 2 potatoes and chop them coarsely, and let them sit in water in a medium-sized pot until needed. When ready to assembly your beef stew, drain the water off the potatoes, add 1/4 pound mini carrots, and 1 chopped onion to the pot of potatoes. Next, add 1 can of beef consomme condensed soup and 1 can of beef broth condensed soup. Mix the vegetables and soups, and place the pot over heat. Cook for 25 minutes, until the vegetables are done, but not mushy. While the vegetables are cooking in the soups, prepare your beef and gravy mixture. Combine the leftover cubed beef, the leftover gravy, 1/2 can tomato sauce, and 1 cup water in a large pot and mix well. Place the pot over heat and cook to boiling. Turn the meat mixture off, and wait for the vegetables to complete cooking. When the vegetables are done, drain the broth through a colander, and set aside for some other purpose--It will not be used in the stew. Pour the cooked vegetables into the meat mixture, add 1 cup of water, stir, and cook about 1 hour. If needed, add more water to maintain desired consistency. After 1 hour, add 1/4 pound of frozen green peas. Cook for about 15 minutes, and your stew is done. You may continue to keep it over the warmer burner, but be sure to check to see if water needs to be added. You can hold the beef stew at almost boiling until you are ready to serve it. When ready to serve, place in a large serving bowl, and pass around the table. This stew is *so* easy, and it tastes *so* wonderful--and it solves the leftover problem!!! You'll love this beef stew with Betty's Southern Cornsticks!
Nutrition Facts : Calories 246 calories, Fat 10.428275 g, Carbohydrate 23.426325 g, Cholesterol 37.7945 mg, Fiber 3.26475004851818 g, Protein 14.65191 g, SaturatedFat 4.0875875 g, ServingSize 1 1 Serving (289g), Sodium 559.40975 mg, Sugar 20.1615749514818 g, TransFat 1.311345 g
CLASSIC BEEF STEW IN A CROCK POT
This is the best beef stew I've ever made. It tastes great with a crunchy loaf of bread. I got this recipe from Real Simple (March 2004 edition). You'll need a 4 to 6 quart slow cooker. Browning the beef adds more flavor.
Provided by Mrs.Habu
Categories Stew
Time 4h35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Put the flour in a large Ziploc bag.
- Add the beef and seal.
- Toss to lightly coat the beef.
- Heat a few tablespoons of the oil in a large skillet over medium-high heat.
- Brown the meat in small batches, adding more oil as necessary.
- Transfer to the slow cooker.
- Add the onions to the skillet and cook over medium heat until tender, about 10 minutes.
- Stir in the tomato paste and coat the onions then transfer to the slow cooker.
- Pour the wine into the skillet and scrape up any browned bits and then add to the slow cooker.
- Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf.
- Cover and cook on low heat for 7 1/2 hours or on high for 4 hours.
- Add the peas and heat through before serving.
CROCK-POT BEEF STEW
Make and share this Crock-Pot Beef Stew recipe from Food.com.
Provided by Ellen Dickens
Categories Stew
Time 12h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place meat in crock pot.
- Mix flour, salt, pepper and pour over meat.
- Stir to coat meat with flour.
- Add remaining ingredients and stir to mix well.
- Cover and cook on low for 10-12 hours or high for 4-6 hours.
- Stir stew thoroughly before serving.
LEFTOVER ROAST BEEF STEW
It only takes about an hour to change leftover roast beef or leftover steak into a new dish. This recipe is from Kalyn's Kitchen blog: http://kalynskitchen.blogspot.com/2005/11/leftover-roast-beef-italian-stew.html
Provided by Sandylee
Categories Stew
Time 1h15m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Cut onion and green pepper into 3/4 inch pieces, and roast beef and mushrooms into 1 1/2 inch pieces.
- In heavy dutch oven, sauté onions in olive oil for 3 minutes, add green pepper and sauté 3 minutes more.
- Add beef, stock, tomatoes, oregano, basil, and mushrooms, reduce heat to very low, and simmer 45 minutes, stirring occasionally.
- Taste for seasoning, add salt and pepper if desired.
- Add fresh basil when stew has cook to desired consistency and cook 5-10 minutes more.
- Serve hot.
CROCK POT ROAST BEEF WITH GRAVY
I have been making this for years. It is easy to put together and tastes yummy! Some times I throw veggies in the crock pot also for an all in one dinner.
Provided by bmcnichol
Categories Roast Beef
Time 7h5m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Rub roast with 1/4 cup flour.
- Put roast in crock pot.
- In a bowl, combine soup and gravy mixes and remaining flour.
- Stir in water until blended.
- Pour over roast.
- Cover and cook on low for 6-8 hours or until meat is tender.
- We like to serve this with mashed potatoes.
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