Leftover Beef Stew Ragu Recipes

LEFTOVER ROAST BEEF STEW

Leftover Roast Beef Stew 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

Provided by Sandylee

Categories Stew

Time 1h15m

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.

BEEF RAGù RECIPE BY TASTY

Beef Ragù Recipe by Tasty image

Here's what you need: ribbon pasta, olive oil, beef chuck roast, oxtail, onion, carrot, celery, garlic, tomato paste, red wine, beef stock, diced tomato, fresh thyme, fresh oregano, fresh rosemary, bay leaves, fresh parsley

Provided by Jody Duits

Categories Dinner

Yield 6 servings

Number Of Ingredients 17

Ingredients

1 lb ribbon pasta, or large tube pasta
4 tablespoons olive oil
1 lb beef chuck roast, or any stew meat, diced
1 lb oxtail, or beef shank
1 onion, diced
1 carrot, diced
1 stalk celery, diced
3 cloves garlic, minced
2 tablespoons tomato paste
½ cup red wine, we used zinfandel, malbec or cabernet sauvignon would be great too!
32 fl oz beef stock
28 oz diced tomato
3 sprigs fresh thyme
3 sprigs fresh oregano
3 sprigs fresh rosemary
2 bay leaves
fresh parsley, to garnish

Steps:

Season the meat on all sides with salt and pepper.
Heat a large heavy pot with a lid over medium-high heat. Add a tablespoon of olive oil and brown the meat in batches until a crust forms, turning to ensure even color on all sides.
Once one batch is done, set aside in a bowl or plate with a lip, add another fresh tablespoon of olive oil and continue until all the meat is brown.
Add another tablespoon of oil to the pan and sauté the onion, carrot, celery, and garlic until softened, about 3-4 minutes.
Pour in the wine and let it boil off and reduce until barely any remains in the pan.
Next, add the browned meat back to the pan, along with the tomato paste. Stir until tomato paste is coating all the ingredients and allow the paste to toast slightly.
Pour in the tomatoes, stock, and herb bundle and stir, bring to a simmer and cover with a lid.
Allow to simmer for 3 hours, stirring occasionally. Alternatively, if your pot and lid are oven safe, cook in a 325˚F (170˚C) oven for 3 hours.
Remove the herb bundle and beef shank.
Pull the meat from the oxtail. Using a fork or tongs, discarding the bone and any extra cartilage or extra fat. Add the meat back to the ragu and stir.
Skim off any extra fat from the top of the ragu.
Cook pasta in boiling salted water until al dente. Reserve 1 cup (120 ml) of the pasta water before draining.
Add a few ladlefuls of ragu, the pasta, and a splash of pasta water to a large pot, gently stir to coat the pasta in the ragu.
Add a handful of cheese and stir to melt into the sauce.
Garnish with more cheese and fresh parsley before serving.
Enjoy!

Nutrition Facts : Calories 995 calories, Carbohydrate 111 grams, Fat 30 grams, Fiber 6 grams, Protein 57 grams, Sugar 18 grams

POT ROAST RAGU

Pot Roast Ragu image

This hearty sauce comes together in considerably less time than traditional ragus thanks to the addition of leftover Pot Roast.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Number Of Ingredients 13

Ingredients

2 tablespoons extra-virgin olive oil
1 medium shallot, finely chopped
2 cloves garlic, minced
1/2 cup dry red wine
2 cups finely chopped leftover Pot Roast and vegetables
1/2 cup leftover gravy or homemade or low-sodium canned beef stock
1 twenty-eight-ounce can whole plum tomatoes, roughly chopped, with juice
1 teaspoon chopped fresh thyme
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Cooked pappardelle or other pasta
Freshly grated Parmesan cheese, for garnish
Crushed red-pepper flakes (optional), for garnish

Steps:

Heat olive oil in a large skillet over medium heat. Add shallot and garlic, and cook until softened, about 3 minutes. Add wine, and cook until most of the liquid has evaporated. Add chopped pot roast, vegetables, gravy or beef stock, tomatoes, and thyme.
Bring to a boil, and reduce to a simmer. Cover; cook 30 minutes for flavors to blend and for sauce to thicken slightly. Season with salt and pepper.
Serve hot over cooked pasta, garnished with grated Parmesan cheese and red-pepper flakes, if desired.

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