Name: Leftover Roast Beef Stew recipe
Ingredients: Leftover Roast Beef: 2-3 cups, cubed or shredded. The star of the show! Using leftover roast beef not only reduces food waste but also infuses the stew with a deep, already-cooked flavor that’s hard to replicate from scratch. For optimal texture, aim for beef that is still moist and tender. If your roast beef is a bit drier, don’t worry, the long simmering process in the stew will help to rehydrate and tenderize it further.; Beef Broth: 6 cups. A high-quality beef broth is essential for a flavorful stew. Opt for low-sodium broth to control the salt content and allow the other flavors to shine. If you have homemade beef broth, even better! It will add an unparalleled depth of flavor. Chicken or vegetable broth can be used as substitutes in a pinch, but beef broth truly enhances the meaty richness of the stew.; Vegetables: The vegetable medley is what brings color, nutrients, and texture to your stew. Feel free to adjust quantities based on your preference and what you have on hand. Onions: 1 large, chopped. Yellow or white onions work best for stew, providing a foundational savory flavor. Sautéing them at the beginning helps to mellow their sharpness and release their sweetness.; Carrots: 2-3 large, peeled and chopped. Carrots add sweetness and a vibrant color to the stew. Chop them into bite-sized pieces that will cook evenly with the other vegetables.; Celery: 2-3 stalks, chopped. Celery contributes a subtle savory depth and aromatic complexity to the stew. Similar to carrots, chop them into pieces of roughly the same size.; Potatoes: 2-3 medium, peeled and cubed. Starchy potatoes like Yukon Gold or Russet potatoes are ideal for stew. They will thicken the broth slightly as they cook and provide a comforting, hearty element. Cut them into 1-inch cubes to ensure they cook through without becoming mushy.; Optional Vegetables: Feel free to add other vegetables like parsnips, turnips, sweet potatoes, mushrooms, or peas to customize your stew and use up what you have in your refrigerator. Adding a cup of frozen peas towards the end of cooking can add a burst of freshness and color.; Garlic: 2-3 cloves, minced. Fresh garlic is crucial for adding aromatic depth to the stew. Mince it finely to release its flavor fully. You can also use roasted garlic for a sweeter, milder garlic flavor.; Tomato Paste: 2 tablespoons. Tomato paste adds richness, umami, and a subtle tang to the stew. Sautéing it with the onions and garlic helps to deepen its flavor and remove any raw taste.; Red Wine (Optional but Recommended): ½ cup. A splash of dry red wine, like Merlot or Cabernet Sauvignon, elevates the flavor profile of the stew, adding complexity and depth. The alcohol cooks off during simmering, leaving behind a rich, savory note. If you prefer not to use wine, you can substitute with extra beef broth or a tablespoon of balsamic vinegar for a touch of acidity.; Worcestershire Sauce: 1 tablespoon. Worcestershire sauce enhances the savory and umami flavors of the stew, adding a subtle depth that complements the beef and vegetables.; Dried Herbs: Herbs are essential for layering flavor in your stew. Dried Thyme: 1 teaspoon. Thyme provides a classic earthy and slightly minty flavor that pairs wonderfully with beef.; Dried Bay Leaf: 1-2 leaves. Bay leaves add a subtle, aromatic depth to stews and soups. Remember to remove them before serving as they are not edible.; Optional Herbs: Consider adding a pinch of dried rosemary or oregano for additional layers of flavor. Fresh herbs like parsley or thyme can be added as a garnish at the end.; All-Purpose Flour (or Cornstarch for Gluten-Free): 2 tablespoons. Flour or cornstarch is used to thicken the stew broth to your desired consistency. For a gluten-free option, use cornstarch.; Olive Oil: 2 tablespoons. Olive oil is used for sautéing the onions, garlic, and tomato paste at the beginning of the recipe, building the flavor base of the stew. You can substitute with other cooking oils like vegetable or canola oil if needed.; Salt and Black Pepper: To taste. Seasoning is crucial! Salt and pepper enhance all the flavors in the stew. Season generously at each stage of cooking and adjust to your preference at the end.; Fresh Parsley (Optional, for Garnish): Chopped fresh parsley adds a pop of color and freshness when sprinkled over the finished stew.

Ingredients

Leftover Roast Beef: 2-3 cups, cubed or shredded. The star of the show! Using leftover roast beef not only reduces food waste but also infuses the stew with a deep, already-cooked flavor that’s hard to replicate from scratch. For optimal texture, aim for beef that is still moist and tender. If your roast beef is a bit drier, don’t worry, the long simmering process in the stew will help to rehydrate and tenderize it further.

Beef Broth: 6 cups. A high-quality beef broth is essential for a flavorful stew. Opt for low-sodium broth to control the salt content and allow the other flavors to shine. If you have homemade beef broth, even better! It will add an unparalleled depth of flavor. Chicken or vegetable broth can be used as substitutes in a pinch, but beef broth truly enhances the meaty richness of the stew.

Vegetables: The vegetable medley is what brings color, nutrients, and texture to your stew. Feel free to adjust quantities based on your preference and what you have on hand.
- Onions: 1 large, chopped. Yellow or white onions work best for stew, providing a foundational savory flavor. Sautéing them at the beginning helps to mellow their sharpness and release their sweetness.
- Carrots: 2-3 large, peeled and chopped. Carrots add sweetness and a vibrant color to the stew. Chop them into bite-sized pieces that will cook evenly with the other vegetables.
- Celery: 2-3 stalks, chopped. Celery contributes a subtle savory depth and aromatic complexity to the stew. Similar to carrots, chop them into pieces of roughly the same size.
- Potatoes: 2-3 medium, peeled and cubed. Starchy potatoes like Yukon Gold or Russet potatoes are ideal for stew. They will thicken the broth slightly as they cook and provide a comforting, hearty element. Cut them into 1-inch cubes to ensure they cook through without becoming mushy.
- Optional Vegetables: Feel free to add other vegetables like parsnips, turnips, sweet potatoes, mushrooms, or peas to customize your stew and use up what you have in your refrigerator. Adding a cup of frozen peas towards the end of cooking can add a burst of freshness and color.

Garlic: 2-3 cloves, minced. Fresh garlic is crucial for adding aromatic depth to the stew. Mince it finely to release its flavor fully. You can also use roasted garlic for a sweeter, milder garlic flavor.

Tomato Paste: 2 tablespoons. Tomato paste adds richness, umami, and a subtle tang to the stew. Sautéing it with the onions and garlic helps to deepen its flavor and remove any raw taste.

Red Wine (Optional but Recommended): ½ cup. A splash of dry red wine, like Merlot or Cabernet Sauvignon, elevates the flavor profile of the stew, adding complexity and depth. The alcohol cooks off during simmering, leaving behind a rich, savory note. If you prefer not to use wine, you can substitute with extra beef broth or a tablespoon of balsamic vinegar for a touch of acidity.

Worcestershire Sauce: 1 tablespoon. Worcestershire sauce enhances the savory and umami flavors of the stew, adding a subtle depth that complements the beef and vegetables.

Dried Herbs: Herbs are essential for layering flavor in your stew.
- Dried Thyme: 1 teaspoon. Thyme provides a classic earthy and slightly minty flavor that pairs wonderfully with beef.
- Dried Bay Leaf: 1-2 leaves. Bay leaves add a subtle, aromatic depth to stews and soups. Remember to remove them before serving as they are not edible.
- Optional Herbs: Consider adding a pinch of dried rosemary or oregano for additional layers of flavor. Fresh herbs like parsley or thyme can be added as a garnish at the end.

All-Purpose Flour (or Cornstarch for Gluten-Free): 2 tablespoons. Flour or cornstarch is used to thicken the stew broth to your desired consistency. For a gluten-free option, use cornstarch.

Olive Oil: 2 tablespoons. Olive oil is used for sautéing the onions, garlic, and tomato paste at the beginning of the recipe, building the flavor base of the stew. You can substitute with other cooking oils like vegetable or canola oil if needed.

Salt and Black Pepper: To taste. Seasoning is crucial! Salt and pepper enhance all the flavors in the stew. Season generously at each stage of cooking and adjust to your preference at the end.

Fresh Parsley (Optional, for Garnish): Chopped fresh parsley adds a pop of color and freshness when sprinkled over the finished stew.

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Instructions

Prepare the Vegetables: Begin by prepping all your vegetables. Chop the onions, carrots, and celery into uniform, bite-sized pieces. Peel and cube the potatoes into roughly 1-inch pieces. Mince the garlic cloves. Having all your vegetables ready to go will streamline the cooking process.

Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté for 5-7 minutes, or until they become softened and translucent. Stir occasionally to prevent them from browning too quickly. Once the onions are softened, add the minced garlic and sauté for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.

Build Flavor Base: Add the tomato paste to the pot with the onions and garlic. Sauté for 2-3 minutes, stirring constantly. This step is crucial for caramelizing the tomato paste and deepening its flavor, which will contribute significantly to the richness of the stew.

Deglaze (Optional but Recommended): If using red wine, pour it into the pot and increase the heat to medium-high. Bring the wine to a simmer and scrape up any browned bits from the bottom of the pot – this process, called deglazing, adds extra flavor to the stew. Let the wine simmer for 2-3 minutes, allowing the alcohol to evaporate and the flavors to concentrate slightly. If you are not using wine, simply skip this step.

Add Vegetables and Broth: Add the chopped carrots and celery to the pot and cook for 3-4 minutes, stirring occasionally. This allows them to soften slightly before adding the broth. Pour in the beef broth, ensuring it covers the vegetables. Add the Worcestershire sauce, dried thyme, and bay leaf. Stir well to combine all the ingredients.

Simmer the Stew: Bring the stew to a simmer, then reduce the heat to low, cover the pot, and let it simmer gently for 30-40 minutes, or until the carrots and celery are tender but not mushy. Simmering slowly allows the flavors to meld together beautifully and the vegetables to cook through evenly.

Add Potatoes and Cook Further: After the carrots and celery have simmered for about 30-40 minutes, add the cubed potatoes to the stew. Stir to combine and continue to simmer, covered, for another 20-25 minutes, or until the potatoes are tender and cooked through. Check the potatoes for doneness by piercing them with a fork – they should be easily pierced without resistance.

Thicken the Stew (If Desired): In a small bowl, whisk together the all-purpose flour (or cornstarch for gluten-free) with 2-3 tablespoons of cold water until smooth and there are no lumps. This creates a slurry. Gradually whisk the slurry into the simmering stew, stirring constantly. Simmer for another 5-10 minutes, or until the stew has thickened to your desired consistency. The flour or cornstarch will activate in the heat and thicken the broth. If you prefer a thinner stew, you can skip this step or use less flour/cornstarch.

Add Leftover Roast Beef: Once the stew has thickened (if desired) and the potatoes are tender, gently stir in the cubed or shredded leftover roast beef. Cook for another 5-10 minutes, or until the beef is heated through. Be careful not to overcook the beef at this stage, as it is already cooked and you just want to warm it through. Overcooking can make it dry.

Season and Finish: Remove the bay leaf from the stew. Season the stew generously with salt and black pepper to taste. It’s important to taste and adjust the seasoning at this stage to ensure the flavors are balanced and to your liking. If desired, stir in a tablespoon of fresh parsley for added freshness and color.

Serve and Enjoy: Ladle the Leftover Roast Beef Stew into bowls and serve hot. Garnish with extra fresh parsley, if desired. This stew is perfect on its own or served with your favorite sides.

Nutrition

Serving Size: one normal portion
Calories: 350-450 kcal
Sugar: 5-8 grams
Sodium: 500-800 mg
Fat: 15-25 grams
Saturated Fat: 5-10 grams
Carbohydrates: 25-35 grams
Fiber: 5-7 grams
Protein: 25-35 grams
Cholesterol: 80-120 mg