Leftover Roast Beef Stew

Overhead shoot of a white bowl with beef stew

5 from 15 votes

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!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: International

Servings: people

Calories: 194kcal

Author: Daniela Apostol

Ingredients

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

Instructions

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.

Video

Notes

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!

Nutrition