LEFTOVER BEEF STEW RAGU
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 9
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.
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
VARIATION ON BEEF STEW, FOR SECOND TIME AROUND
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large casserole, over medium high heat, melt the butter. When the foaming subsides, add the mushrooms and saute for a minute until they begin to soften. Add the carrots, caraway seeds, paprika, 1/4 cup water, cover and simmer just for 4 to 5 minutes or until the vegetables are just tender.
- Add the leftover stew, cover and simmer 10 minutes just to reheat and bring flavors together. Meanwhile parboil the potatoes until tender but not falling apart. Season to the stew to taste with salt and pepper, remove from heat and stir in the sour cream if you wish. Center potatoes in a deep platter and surround them with the stew; garnish potatoes with parsley and meat with pickles.
LEFTOVER STEW
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
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 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.
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