Leftover Stew Food

LEFTOVER ROAST BEEF STEW

Leftover Roast Beef Stew image

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

Ingredients

1/2 onion, chopped
1/2 green pepper, chopped
1 tablespoon olive oil
8 -10 ounces leftover roast beef or 8 -10 ounces steak
2 cups beef stock (or 1 can beef broth)
1 cup roasted tomatoes or 1 (14 1/2 ounce) can diced tomatoes
1/2 tablespoon dried oregano
1/2 tablespoon dried basil
1 cup mushroom, cut in large chunks
1 tablespoon chopped fresh basil

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 STEW

Leftover Stew image

I made a brisket, and I had some leftover part that were really fatty so I made this. I used a can of whole tomatoes and diced them myself. I used strawberryjane's Recipe #80960.

Provided by ChrisM

Categories Stew

Time 45m

Yield 7-9 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup onion
2 cups water
2 teaspoons beef bouillon granules or 2 beef bouillon cubes
2 garlic cloves, grated
4 red potatoes, cubed
1 -1 1/2 lb beef brisket or 1 -1 1/2 lb stew meat
1 (15 1/4 ounce) can whole kernel corn
1 (16 ounce) can navy beans
1 (15 1/2 ounce) can cannellini beans
1 (28 ounce) can tomatoes, diced
mozzarella cheese
chives

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.

Nutrition Facts : Calories 410.1, Fat 6.7, SaturatedFat 2, Cholesterol 40.3, Sodium 803.2, Carbohydrate 63.3, Fiber 15.1, Sugar 8.2, Protein 27.4

LEFTOVER BEEF STEW RAGU

Leftover Beef Stew Ragu image

Provided by Geoffrey Zakarian

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 to 3 cups leftover beef stew or pot roast
1/2 cup leftover red wine
Kosher salt
1 pound macaroni or orecchiette pasta
1 cup brined dark olives, such as Kalamata, pitted and chopped
1 cup fresh baby tomatoes, halved
2/3 cup grated Parmesan
2 tablespoons extra-virgin olive oil
1/2 cup fresh basil leaves

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.

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