Leftover Beef Stew
From Semigourmet53 9 years agoIngredients
- 1 pound leftover Pot roast, cut into bite size pieces (or fresh stew meat) shopping list
- 1 medium onion chopped shopping list
- 2 cloves garlic, minced shopping list
- 1 tablespoon dried parsley (optional) shopping list
- 1 ½ teaspoons dried thyme shopping list
- 1 bay leaf shopping list
- 1 medium to large russet potato, cut into small cubes shopping list
- 3 medium carrots, chopped shopping list
- 2 tablespoons A1 Steak Sauce (optional) shopping list
- 4 ounces button mushrooms sliced or quartered (optional) shopping list
- 1 can diced tomatoes, optional shopping list
- 32 ounces beef broth shopping list
- Plus any leftover gravy shopping list
- 4 cups water shopping list
- 1 tablespoon Kitchen Bouquet shopping list
- 1 to 2 tablespoons beef base (or to taste) shopping list
- Salt and pepper to taste shopping list
How to make it
- 1. FOR LEFTOVER STEW MEAT: Saute onions in olive oil over medium heat for 2 minutes. Add carrot, celery and garlic. Saute for anther 3 minutes. Add the rest of the ingredients except the meat. Bring to a boil and simmer until veggies are done, about 30 t0 45 minutes. If using leftover pot roast add meat toward the end and let warm through. Serve with Bread.
- 2. If using fresh meat lightly season flour and sauté until browned. Then add onions and sauté for another 2-3 minutes then add the carrot celery and garlic. Follow the above instructions.
- Notes: You can add the leftover gravy if you have any and cut the water back if you want a thicker more gravy like stew.
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