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!
With the cold season upon us, it is time we went back to comfort food that warms us up and gets us through a cold dark day. And stews are my favourite cold-weather meals. It might be a simple meal, but it's this very simplicity that makes it the best food for us all!
Once seen as a peasant dish, or perhaps it still is, a stew is far from boring or lacking goodness. Use fresh seasonal vegetables, and you will never get bored of stews again. Root vegetables are particularly good at this time of the year, so worth making the most of them.
And it's around this time of the year when we go back to hearty Sunday meals, which means we get to put any leftovers to good use. A good roast beef is the nation's favourite roast, and there is no reason why we wouldn't use the leftovers to create dishes as good and delicious.
A few of my favourite leftover roast beef dishes are: leftover roast beef curry, leftover roast beef pie, leftover roast beef cottage pie and leftover roast beef chilli. And now, another dish to add to this leftover roast beef recipes list.
Ingredients needed for leftover beef stew
- potatoes - use any varieties you have,
- celery sticks
- large onion - either yellow or red, or shallots
- leftover roast beef - cubed
- vegetable oil
- salt & ground black pepper
- beef broth/stock
- leftover gravy - optional
- tomato puree
- fresh parsley and dill
Step-by-step photos and instructions
Unlike cooking with raw stewing beef, which needs cooking slowly for the meat to become tender, this stew is ready in way under 30 minutes, since the beef is already cooked.
- heat up the oil in a pan, add the chopped onion with a pinch of salt, and fry until golden
- add the chopped celery, potatoes and carrots, and give them a good stir
- in goes the cubed leftover beef
- pour over the leftover gravy and beef stock, and leave to cook with the lid on until the vegetables are tender
- add the tomato puree and chopped dill and parsley, and check for seasoning
And that's the stew done! It's absolutely delicious, and the taste is just wonderful! It doesn't need any exotic spices to make it better, it already is perfect just with the good old seasoning.
This dish is a great comfort food for any season, but it's particularly amazing in the cold season. Use any leftover meat you have around, it will work as well: roast chicken, roast pork, roast turkey and so on.
The same goes for the vegetables, you can use any other fresh or frozen veggies you have around, you don't need to limit yourself to the ones mentioned only. Leeks, peas, green beans, parsnips, swede and so many other great choices would make a fabulous addition to this leftover beef stew.
How to cook the stew in a slow cooker
The stew can also be made in the slow cooker, and since we only need to worry about the vegetables softening, it shouldn't take longer than 3-4 hours on high to get a delicious meal. You can either fry the onions first, and then add everything else to the slow cooker, which would bring more flavour, or just dump absolutely everything in and job done.
The only thing I would adjust is the amount of broth used, in the slow cooker, this doesn't get evaporated as quickly as it does on the hob, so it needs a lot less, I would only use one cup of broth, it should be plenty enough. Do give it a try!
Other leftover beef recipes
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Leftover Roast Beef Stew
- 4 potatoes
- 2 carrots
- 2 celery sticks
- 1 large onion
- 2 cloves of garlic
- 2 cups leftover roast beef, cubed
- 2 tablespoon vegetable oil
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups beef broth/stock
- ½ cup leftover gravy (optional)
- 1 tablespoon tomato puree
- 1 tablespoon fresh parsley and dill
- 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.
- The stew can also be made in the slow cooker, and since we only need to worry about the vegetables softening, it shouldn't take longer than 3-4 hours on high to get a delicious meal.
- You can either fry the onions first, and then add everything else to the slow cooker, which would bring more flavour, or just dump absolutely everything in and job done.
- The only thing I would adjust is the amount of broth used, in the slow cooker, this doesn't get evaporated as quickly as it does on the hob, so it needs a lot less, I would only use one cup of broth, it should be plenty enough. Do give it a try!