LEFTOVER BEEF STEW RECIPE 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 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

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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