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Leftover Roast Beef Stew

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A rich and comforting stew that transforms leftover roast beef into a hearty meal with tender vegetables and a deeply savory broth.

Ingredients

  • 2 cups leftover roast beef, cut into chunks
  • 2 potatoes, peeled and diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 3 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 1 teaspoon thyme
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery, cooking until softened.
  3. Stir in garlic and cook for about 1 minute until fragrant.
  4. Add tomato paste and cook briefly to deepen the flavor.
  5. Pour in beef broth and stir to combine.
  6. Add potatoes, bay leaf, and thyme, and bring to a gentle simmer.
  7. Stir in Worcestershire sauce.
  8. Add leftover roast beef and simmer for 25–30 minutes until vegetables are tender.
  9. Season with salt and black pepper to taste.
  10. Remove bay leaf and serve hot.

Notes

  • Add peas, green beans, or mushrooms for extra vegetables.
  • Use a cornstarch slurry or flour mixture to thicken if desired.
  • Add a splash of red wine for deeper flavor.
  • Store leftovers in the refrigerator for up to 4 days.
  • Freeze for up to 3 months for longer storage.

Nutrition

Find it online: https://thefamilycooking.com/leftover-roast-beef-stew-2/