Leftover Roast Beef Stew Food

LEFTOVER ROAST BEEF STEW

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.

LEFTOVER ROAST BRUNSWICK STEW

Steps:

• Place the shredded roast in a slow cooker. Mix in the vegetables with liquid, barbeque sauce, Worcestershire sauce, and beef broth.
• Cover, and cook at least 1 hour on High.

ITALIAN BEEF STEW

Steps:

• Cook chopped carrots, celery, and onion in olive oil over medium heat until soft and translucent. About 5-7 minutes
• Add garlic and cook about another minute
• Add in leftover diced beef
• Add in stock, tomato sauce, seasonings, and pasta
• Simmer on medium to medium low for 20-30 min stirring frequently to prevent the pasta from sticking to the bottom of the pan.

LEFTOVER CROCKPOT ROAST BEEF STEW

Steps:

• Spray 6-qt. crock pot with cooking spray.
• Add all ingredients except bay leaves.
• Stir together.
• Add bay leaves carefully so they don't tear.
• Heat on low about 5-6 hours or until done or on high about 2 ½ to 3 hours.
• Remove bay leaves.
• Whisk gluten free flour with water.
• Stir into stew.

QUICK AND EASY BEEF STEW

Steps:

• In large Dutch oven heat olive oil.
• Add onions,garlic and mushrooms, cook until golden brown.
• Add water and gravy mix, and whisk until there are no clumps.
• Stir in roast beef.
• Add all the vegetables and heat just until gravy bubbles.
• Season with salt and pepper.
• Cover and transfer to oven.
• Bake at 350 degrees for about 30 minutes. Increase time if using fresh potatoes and carrots and cook until tender.

BEEF STEW FROM LEFTOVER ROUND ROAST (CROCKPOT RECIPE)

Steps:

• In large crockpot set on low, combine beef broth, hot water, carrots, potatoes, beef, salt, pepper, garlic powder, onion powder, and parsley.
• Spray a medium frying pan with olive oil and heat over med-high heat for 1 min. Add onions and saute until translucent (about 2-3 min.). Add garlic to pan and continue to saute until onions are slightly brown and garlic is fragrant. Add the garlic and onions to the pot. Cover and let cook on low for 8 hours.

18 WAYS TO USE LEFTOVER ROAST BEEF

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

LEFTOVER STEW

Steps:

• In a large stock pot or dutch oven, saute onions until translucent.
• Then add the water, bring to a boil, add bouillon; stir.
• Add grated garlic.
• Add potatoes and boil 5 minutes.
• Add corn, beans, tomatoes and beef.
• Cook 20- 30 minutes, it should have reduced about an inch.
• Serve in bowls.
• Top with cheese and chives.

OUR 20+ BEST LEFTOVER ROAST BEEF RECIPES (+LEFTOVER ROAST BEEF SALAD)

Steps:

• Chop or shred the roast beef, then process in a food processor.
• In a bowl, combine beef and all other ingredients.

LEFTOVER BEEF STEW RAGU

Steps:

• Bring a large pot of water to a boil.
• Add the beef stew to a large saucepan and heat over medium heat until warm. Shred the meat using two forks. Add the wine to the stew and bring to a simmer, then simmer 10 to 15 minutes.
• Generously salt the boiling water. Add the pasta and cook to al dente, about 2 minutes less than the package instructions. Drain, reserving about 1 cup pasta water. Place the pasta pack in the pot.
• Add the ragu to the cooked pasta and stir to combine. If the sauce is too thick, add some pasta water to thin it out. Finish with the olives, fresh tomatoes, Parmesan and extra-virgin olive oil. Top with the whole basil leaves. Serve immediately.

30 ROAST BEEF RECIPES

Steps:

• Choose your preferred recipe for roast beef.
• Prepare needed ingredients.
• Cook for 30 minutes or less.

BEEF STEW FROM LEFTOVER CROCK POT ROAST BEEF AND GRAVY

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!

LEFTOVER ROAST BEEF STEW

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.

LEFTOVER ROAST BEEF STEW

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.