Best Leftover Stew Recipes

LEFTOVER ROAST BEEF STEW

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.

LEFTOVER LEG OF LAMB STEW

Steps:

• In a large pot bring water and lamb bone to a rapid boil, reduce to medium heat. Cook for 2 hours to reduce. Remove bone.
• Add barley, boulion, celery, bell peppers, carrots, and spices. Reduce heat to low for about 35 minutes.
• Add pre-cooked lamb (remember this is leftover) shredded or cut into small pieces.
• Add peas, vinegar, and small can of condensed soup (any kind will work - celery, mushroom, tomato, potato.) Stir well, reduce heat to simmer for about 5 minutes.
• Serve with a fresh sprig of parsley and peasant bread. YUM YUM!

LEFTOVER BEEF STEW RAGU

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 PULLED PORK STEW

Steps:

• Heat olive oil in a large stockpot over medium-low heat. Add jalapenos, bell peppers, onions, and garlic and sweat in the hot oil, stirring occasionally, about 5 minutes. Add chicken stock, diced tomatoes, and tomato puree. Stir.
• Increase heat and bring mixture to a boil. Reduce heat to a simmer. Add pork, black beans, and corn. Season with cumin, chili powder, chipotle powder, sazon, cayenne, salt, and pepper. Simmer, stirring occasionally, until stew reaches desired consistency, about 45 minutes.
• Serve in bowls. Garnish each with Cheddar cheese, cilantro, and scallions.

LEFTOVER PORK AND GRAVY STEW

Steps:

• In a crockpot place the onions, bell pepper on the bottom.
• Add the sweet potatoes, peas and canned tomatoes, sprinkle with the thyme and the hot sauce,tuck the bay leaf into the juices.
• Place the leftover pork roast on top and cover with the leftover gravy.
• Cook on low for about 6 hours, or on high for 3 hours.
• Just until the flavors are melded and the onions and bell peppers are cooked.
• Serve with hot crusty bread and a salad.
• This can be done on top of the stove or baked as a casserole also.

LEFTOVER STEW

Steps:

• In a large stock pot or dutch oven, saute onions until translucent.
• Then add the water, bring to a boil, add bouillon; stir.
• Add grated garlic.
• Add potatoes and boil 5 minutes.
• Add corn, beans, tomatoes and beef.
• Cook 20- 30 minutes, it should have reduced about an inch.
• Serve in bowls.
• Top with cheese and chives.

LAMB STEW / POT PIE FOR LEFTOVER LEG OF LAMB

Steps:

• In large pot add broth, bone from leg of lamb,garlic and onions. Simmer on medium low for 1 hour. Add water if less than 3 inches of liquid in pot.
• Add thyme, diced lamb, celery,wine and simmer for 1/2 hour longer.
• Add carrots and turnip and bring to a low boil for 15 minutes.
• Add potatoes and low boil for 15 minutes longer.
• Add mushrooms and peas and reheat to low boil.
• Add salt and pepper to taste. At this point you may decide you need more thyme and garlic.
• Mix corn starch with 2/3 cup water and slowly add to pot stirring to thicken broth to desired consistence.
• Add gravy browning to your liking.
• Fill pie crust and tops; seal around edges, cut vent holes in top and bake as directions require for filled crust.
• Enjoy remaining stew as is.

LEFTOVER LEG OF LAMB STEW

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Brown bacon in a Dutch oven or oven-safe pot over medium-high heat, stirring occasionally, until almost crisp, 6 to 8 minutes. Add onion and saute until golden brown, 5 to 8 minutes. Add mushrooms and garlic and saute until mushrooms start to release their juices, about 4 minutes.
• Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Allow to boil for 3 to 4 minutes. Add lamb, tossing to coat. Stir in tomatoes and rosemary. Add salt. Bring to a boil.
• Remove from the heat and cover.
• Bake in the preheated oven until lamb is tender, 2 to 3 hours.

CILANTRO-LIME LEFTOVER TURKEY STEW

Steps:

• This recipe takes two days to make, not continuous work mind you, but short periods of intense activity, separated by many hours of slothful relaxation. There are two main phases, the first is to make the meaty Turkey broth base, the second, to make the complete stew.
• PHASE - I.
• Secure a large crock pot or conventional pot of at least six quarts capacity. If you do not have one, procure one from a neighbor. A handgun may be helpful if they are not very cooperative (sorry - I forgot to add that to the ingredients list - my bad).
• Take the Turkey carcass and violently rip it limb-from-limb until it fits into your pot. If you are timid, find another more "PC" recipe, you pretender!.
• Fill the pot with ordinary water to cover the Turkey. I typically use five to six quarts. No fancy froo-froo water from places like France is needed. If you think you need it anyway, then get the hell out of Dodge and find another recipe!
• Slice the carrot into less than 1/8" slices and put into the pot. Strain the garlic cloves finely and put in pot. Add 1 Tbsp of the dried Celery leaves. Put the pot on the stovetop on low heat for 3 to 4 hours, or until the meat simply falls off the bone. DO NOT boil, just use slow heat with a few bubbles rising. Boiling will kill the flavor. A large crockpot can also be used.
• After truning off the heat, let the pot cool down for an hour, and then place it into the fridge overnight. I do this so the fat in the broth will rise to the top and harden, so it can be easily removed in the morning. Leaving the fat in this stew will inflate your waistline -- as if the beer you drink isn't doing enough!
• PHASE - II.
• The next morning, get the pot from the fridge and skim off the fat from the top with a large spoon. Then you will have to get your hands dirty. If you have recently changed the oil in your bike, you better scrub up but good. Clean hands are a must. Separate the meat from the bones by hand. I set up two large bowls, one for bones and gristle, the other for cleaned Turkey meat. Remove the meat and bones from the pot and separate into the two bowls until there is only broth left in the pot. Put the remnants of the skin, the carrot slices, and anything that looks funny to you in the bone bowl.
• Toss what is in the bone bowl into the trash or out the window if you have no trash can. Next go through the meat bowl and cut up any large chunks of meat with a knife. I like to chop it in the direction of the muscle fibers so you leave long shreds of meat. That makes things interesting in the bowl when eating, unlike the factory-made stuff you get in cans. For six quarts of soup use about 1-1/2 quarts of shredded Turkey. If you have more meat than that, set it aside and use it for burrito filling. If you use more meat it becomes too thick.
• Place the pot of broth on the stove and start to heat it slowly. Put the burner on medium heat to start, no hurry now. Toss in the turkey from the meat bowl, open the cans of sweet corn, drain them of water, and put the corn into the pot. Then open the can of tomatoes and put it all into the pot without draining.
• Slice the onions and peppers into strips, less than 1/4 inch wide and at least 1-1/2 inches long. Do not finely chop, unless you want to make a bland uninteresting chowder. Brown the onions and peppers in a large pan in oil. Hey! Don't use a lot of oil, this is a low fat recipe. Turn the sliced veggies so they don't burn, yet get a bit brown on the edges. Then dump them into the pot.
• Next add the rest of the dried Celery leaves, the Ancho Chili Powder, the Coriander, and Cayenne. Stir well.
• Then wait for the pot to start bubbling. NOT BOILING -- just slowly bubbling. While you are waiting for this, squeeze the juice from the Limes into a bowl. Then thoroughly wash about 2/3 of the bunch of Cilantro and strip the leaves from the stems with a knife. The remaining 1/3 bunch will be used later as garnish when serving.
• When the pot starts to bubble, turn the heat down to low and add 3/4 of the Lime Juice and the Cilantro leaves. DO NOT BOIL. If your pot is not full to six quarts capacity, now is the time to add more water. This recipe is for six quarts of stew. Now add salt to taste. I usually end up adding about 1+ level Tbsp, but you might like it different.
• Cover the pot and let it very slowly bubble for 1 to 1-1/2 hours. If it bubbles vigorously, turn the heat down even more. Stir it up about every ten minutes or so so it all gets well mixed together. Then about 10 minutes before the end add the remaining Lime juice. This is the time to taste it to see if you need more salt, lime or other ingredients to taste. After you take the pot off the heat, let it sit about 30 minutes to let the flavors blend and develop more. With this stew, the longer you wait, the better it gets.
• Serve it up in large bowls. I like to add a few tbsp of salsa verde and a large dollop of sour cream in the middle of each bowl. Don't stir it in, just plunk it into the bowl. This adds a bit of temperature and flavor contrast to the stew. Then garnish with the rest of the Cilantro.
• And hey, there is not need to eat it right away! This stew is even better after you cool it in the fridge for a day and reheat. If you don't have hungry guests that need to eat right away, set it aside, and go for a ride instead. It will be even better the next day.

LEFTOVER ROAST BRUNSWICK STEW

Steps:

• Place the shredded roast in a slow cooker. Mix in the vegetables with liquid, barbeque sauce, Worcestershire sauce, and beef broth.
• Cover, and cook at least 1 hour on High.

LEFTOVER PRIME RIB STEW

Steps:

• Trim the prime rib and put the best parts aside. Place the bones and fat and the lesser parts into a pot, and cover with water, just enough to cover it all.
• Add 1/4 onion, as well as 1 carrot's worth of slices.
• Bring to a boil, then reduce and simmer for 2 hours, stirring occasionally.
• Pull out and throw away the bones, the meat should fall off, though it may need a little help. Spoon out any good meat and all the carrots.
• Pour the remaining stock into a tupperware bowl, through a sifter so the pieces are caught. Throw away these pieces.
• Refrigerate the stock for about 2 hours up to a day. Afterwards, spoon off the fat that has risen to the top and discard.
• Then pour the stock into a pot. Add meat, sliced celery, potato, remaining carrots, remaining onion, au jus, and thyme. Bring to a boil, then simmer for 2 hours, with the lid ajar, stirring occasionally.
• Add barley and simmer for at least 45 more minutes (could be longer), stirring occasionally.
• Before serving, remove thyme twigs if you can find them. The herbs will have fallen off by now and will add flavor. Then serve with warm bread or rolls.

LEFTOVER TURKEY LEG STEW

Steps:

• Throw it all in the crock pot and cook on high for 4 hrs or low for 8, stirring occasionally.
• Remove bones before serving.
• **Raw meat can be used, just allow 8-10hrs to fully cook**.

LEFTOVER TURKEY BRUNSWICK STEW

Steps:

• Heat the vegetable oil in a large stock pot over medium heat. Cook and stir the onion in the hot oil until softened and translucent, about 5 minutes. Add the turkey, tomatoes, potatoes, water, ketchup, barbecue sauce, vinegar, Worcestershire sauce, hot pepper sauce, salt, and pepper. Bring stew to a boil; reduce heat to low and simmer for 2 hours, stirring occasionally. Add corn and cook another 30 minutes.

LEFTOVER TURKEY STEW

Steps:

• In small Dutch oven, heat the oil over medium-high heat.
• Saute onions until soft, about 4 minutes.
• Add carrots, celery and rutabaga. Cover tightly and cook over medium-high heat ~10 minutes.
• Add the stock and bay leaf. Cover and cook the stew for 10 minutes.
• Add the apple and sweet potato, thyme and sage. Cover and simmer until the vegetables are done ~15 minutes.
• Once the veggies are soft, take about half out and blend them with a hand mixer with one more cup of chicken broth. Stir back into veggie mix, add turkey, cranberries, 1/2 cup half-and-half, and heat through.
• Serve with cooked noodles or rice.

LEFTOVER VEGETABLE NOODLE STEW

Steps:

• In a large skillet over medium heat add olive oil, chopped onion, garlic, and carrots; cook until tender. Place ground turkey in skillet and chop into small pieces. Lightly brown until meat is no longer pink. Set aside.
• Add water to large Dutch oven and bring to boil. When water is rapidly boiling add the egg noodles and cook until just tender, approximately 5 minutes.
• Drain noodles, return to Dutch oven and add ground turkey mixture along with drained peas, potato leek soup, mozzarella cheese, black pepper, lemon pepper, and fried onions. Fold together gently and heat thoroughly. Serve immediately, garnish with more French fried onions.

LEFTOVER STEW SOUP

Steps:

• Place veggies in a food processor and puree. Reheat puree in a saucepan. Mix creme fraiche and eggplant puree together. Ladle soup into a bowl and garnish with a dollop of creme fraiche mixed with eggplant puree.
• Wine Recommendation: Domaine du Caillon, Chateauneuf du Pape, Cotes du Rhone, 1996

LEFTOVER STEW

Steps:

• 1. Instead of leaving those leftovers to go bad in the fridge, start a leftovers bowl in the freezer. Chicken, beef, pork, vegetables, pasta, etc. Even if we have eaten all of a vegetable (such as peas or green beans), I throw the juice in the leftover bowl. Hey, flavor is flavor. I chop up whatever meat I have leftover and throw it in my leftovers bowl. I use a gallon size ice cream bowl with lid.
• 2. When my bowl is full, I take it out, run the bowl under hot water to release the contents, pop them in my large crock pot, add about an inch or two of water,and one medium size can of tomato sauce. Turn crock pot on low and cook for 4 or 5 hours. Eventually everything thaws and the melding of flavors is amazing. I stir it occasionally and taste test to see if it needs any spices. That's it! Easy peasy!

LEFTOVER STEAK & SAUSAGE STEW RECIPE - (4.1/5)

Steps:

• Pour beef broth into large pan & heat on high. Toss in stewed tomatoes & chopped onion. Peel & cut potatoes into bite size cubes & add to mixture. Cut up steak into bite size squares & slice sausage. Add both to soup. Pour water off of carrots & add to soup. Boil about 5 minutes & reduce heat to simmer for 1 hour. Stir once in awhile. Serve hot with rolls or cornbread.