Best Leftover Roast Beef Stew Recipes

Our 20+ BEST Leftover Roast Beef Recipes (+Leftover Roast Beef Salad) image

Provided by Cassie Marshall

Time 35m

Number Of Ingredients 5

Leftover roast beef
1/4 onions (finely diced)
1/2 cup celery (finely diced)
3/4 cup Greek yogurt or mayo
Kosher salt and black pepper to taste

Steps:

Nutrition Facts : Calories 275 kcal, ServingSize 1 serving

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.

Leftover Roast Beef Stew image

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.