BEEF STEW WITH LEFTOVER STEAK RECIPES

Name: Leftover Roast Beef Stew
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2-3 serving(s)
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

LEFTOVER ROAST BEEF STEW RECIPE - FOOD.COM

Leftover Roast Beef Stew Recipe - Food.com 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

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

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.

Nutrition Facts : Calories 327.1, FatContent 17.2, SaturatedFatContent 4.8, CholesterolContent 88.4, SodiumContent 964.1, CarbohydrateContent 9.5, FiberContent 2.9, SugarContent 5, ProteinContent 35.7

LEFTOVER CROCKPOT ROAST BEEF STEW – CAN'T STAY OUT OF THE ...

Leftover Crockpot Roast Beef Stew – Can't Stay Out of the ... image

Tasty beef stew recipe using leftover pot roast. This is a great way to use up leftover veggies, too. Leftover Crockpot Roast Beef Stew uses gluten free gravy and gluten free flour.

Provided by Teresa

Categories Soups, Stews & Chowders

Prep Time 25 minutes

Cook Time 6 hours

Yield 10

Number Of Ingredients 24

Ingredients

4 cups cooked roast beef (chopped)
1 cup cooked beef from T-Bone steak (or other steak, or more or less roast beef as desired)
3 cups cooked red potatoes (quartered)
1 1/4 cups cooked baby carrots (halved)
1 large onion (diced)
2 ribs celery (sliced)
2 1/2 cups leftover gluten free roast beef gravy
4 oz. can mushrooms (sliced, undrained)
1 leek (green top removed, diced or sliced)
1 heaping tablespoon minced garlic from a jar (or one very large clove garlic)
2 14.5-oz. cans stewed tomatoes or 1 29-oz. can whole tomatoes
1 cup green beans (ends removed)
1/4 cup fresh thyme leaves (or about 1 tsp. dried thyme)
1 tsp. fresh chopped sage leaves (or about ½ tsp. dried sage)
1 tbsp. fresh or dehydrated chives (snipped or diced)
1 tbsp. parsley
1/2 cup chicken (vegetable)
1/2 cup water (or 1 cup of broth)
3 bay leaves
3/4 tsp. salt
1/2 tsp. pepper
1 tbsp. worcestershire sauce
1/4 cup gluten free flour
1/4 cup water

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.

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