Leftover Pot Roast Stew Recipes

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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

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.

LEFTOVER POT ROAST CASSEROLE



Leftover Pot Roast Casserole image

I made a very large pot roast and gave some to my neighbor. The next day she shared this recipe that she made with it. It's absolutely delicious and a great idea to use up those leftovers.

Provided by Yoly

Categories     Main Dish Recipes     Casserole Recipes

Time 50m

Yield 4

Number Of Ingredients 8

1 ½ tablespoons butter, divided
½ pound baby carrots, cut into horizontal quarters
¾ cup chopped onion
2 stalks celery, chopped
2 cups shredded leftover pot roast
2 cups boiling water
½ cup milk
1 (4 ounce) package scalloped potatoes (such as Idahoan®)

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking dish.
  • Melt 1/2 tablespoon butter in a skillet. Add carrots, onion, and celery; cook until tender, 5 to 8 minutes. Add pot roast.
  • Mix boiling water and 1 tablespoon butter in a bowl until butter is melted. Mix in milk, potatoes and the envelope of sauce mix from the box. Add pot roast mixture and stir until combined. Pour into the prepared baking dish.
  • Bake in the preheated oven until potatoes are fork-tender, 30 to 40 minutes. Remove from the oven and let sauce thicken for 5 minutes before serving.

Nutrition Facts : Calories 513.1 calories, Carbohydrate 30.3 g, Cholesterol 111.8 mg, Fat 29.6 g, Fiber 4.8 g, Protein 30.8 g, SaturatedFat 12.6 g, Sodium 611.9 mg, Sugar 5.7 g

LEFTOVER BEEF STEW RAGU



Leftover Beef Stew Ragu image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 9

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.

FRIDGE LEFTOVERS STEW - CROCK POT



Fridge Leftovers Stew - Crock Pot image

Make and share this Fridge Leftovers Stew - Crock Pot recipe from Food.com.

Provided by Derf2440

Categories     Stew

Time 6h15m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 -2 lb stewing beef
4 -6 fresh mushrooms, quartered
3 garlic cloves, sliced
2 medium onions, quartered
3 -4 stalks celery, cut in 1 inch pieces
4 medium potatoes, peeled and quartered
5 -8 baby carrots
1 small rutabaga, cubed
1 tablespoon Worcestershire sauce
1 cup red wine
1 cup beef stock
1/2 cup water
1/4 cup flour
1 tablespoon dry mustard (I like Keens)
1 teaspoon dried thyme
1 bouquet garni (of Marjoram, sage, parsley and bay leaves or your favourite stew seasoning)
salt and pepper

Steps:

  • Add stew beef to non stick fry pan and brown on all sides over medium high heat; add mushrooms and garlic, continue to brown; about 10 minutes.
  • Add wine and deglaze pan, simmer 2 minutes.
  • Meanwhile: Add onions, celery, potatoes, carrots and rutabaga to crock pot.
  • Add thyme and bouquet garni to crock pot.
  • Add salt and pepper to taste.
  • Pour beef mixture from fry pan over veggies in crock pot and stir to mix.
  • Combine in a bowl, stock, Worcestershire sauce and water; add flour and dry mustard and whisk together until well combined.
  • Add flour/mustard mixture to crock pot, stir to mix.
  • Cook on high for 5 to 6 hours; adjust seasoning and serve hot with crusty rolls to sop up juices.
  • Feel free to use any veggies left in the fridge that need to be used up.

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