BEEF STEW FROM LEFTOVER POT ROAST RECIPES

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18 DELICIOUS LEFTOVER ROAST BEEF RECIPES – THE KITCHEN ...



18 Delicious Leftover Roast Beef Recipes – The Kitchen ... image

There is nothing better than a big roasted joint of beef to tuck into during the week, especially during the chillier winter months where you need something hearty to warm you up. Though unless you’ve got a rather large family then you’ve probably got some roast beef leftover afterward. Don’t let them go to waste as

Provided by Cassie Marshall

LEFTOVER BEEF STEW RAGU RECIPE | GEOFFREY ZAKARIAN | FOOD ...



Leftover Beef Stew Ragu Recipe | Geoffrey Zakarian | Food ... image

Provided by Geoffrey Zakarian

Categories     main-dish

Total Time 55 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 9

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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