Leftover Roast Beef Stew
Transform your leftover roast beef into a comforting and hearty meal with this easy Leftover Roast Beef Stew recipe! Packed with tender chunks of beef, vibrant vegetables like carrots, celery, and peas, plus a rich, savory broth infused with tomato paste, Worcestershire sauce, and aromatic spices, this stew is the perfect way to reduce food waste while maximizing flavor. Ready in just an hour, thanks to the quick cooking of pre-cooked beef, it's a one-pot wonder ideal for busy weeknights or a cozy weekend dinner. Serve it steaming hot with crusty bread to soak up every drop of the delicious broth, or ladle it over rice for a satisfying twist. Whether you're repurposing last night's roast or meal-prepping for the week, this simple yet flavorful stew is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 3 medium Carrots, chopped
- 2 stalks Celery stalks, chopped
- 3 cloves Garlic cloves, minced
- 2 medium Potatoes, diced
- 2 cups Leftover roast beef, shredded or cubed
- 4 cups Beef broth
- 2 tablespoons Tomato paste
- 1 tablespoon Worcestershire sauce
- 1 Bay leaf
- 1 teaspoon Dried thyme
- 1 cup Frozen peas
- to taste Salt
- to taste Black pepper
Instructions
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add diced onion, chopped carrots, and chopped celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add minced garlic and cook for an additional 1 minute until fragrant.
Stir in the diced potatoes and cook for 2-3 minutes to coat them in the aromatics.
Add the leftover roast beef to the pot, followed by the beef broth, tomato paste, Worcestershire sauce, bay leaf, and dried thyme. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 30 minutes, stirring occasionally, until the potatoes are tender.
Remove the bay leaf from the pot and discard.
Stir in the frozen peas and cook for an additional 5 minutes until heated through.
Season with salt and black pepper to taste.
Serve the stew hot with crusty bread or over steamed rice, if desired.
Nutrition Facts
Calories |
1965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 417 mg | 139% | |
| Sodium | 6749 mg | 293% | |
| Total Carbohydrate | 144.8 g | 53% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 33.4 g | ||
| Protein | 170.2 g | 340% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 400 mg | 31% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 5757 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
