The BEST Beef Stew
An easy and hearty stew made from leftover "pot" roast!
Equipment
- 1 dutch oven
- 1 paring/chef knife
- 1 cutting board
- 1 can opener
Ingredients
- Leftover roast beef, potatoes and carrots cut into bite sized pieces
- additional potatoes and carrots, as desired cut into bite sized pieces
- 1 quart tomato juice
- 1 C frozen corn, whole kernel
- 1 can green peas- drained or frozen, if desired
- 1 can diced tomatoes, if desired.
- salt and pepper, to taste
- additional dried herbs, to taste, basil, thyme, etc.
Instructions
- Take the leftover pot roast and skim the fat off of the top of the container to make it healthier.
- Cut the meat, potatoes, and carrots into bite sized pieces. Add more potatoes and carrots, cut into bite sized pieces, if you feel you need more to the stew.
- Add the beef, potatoes and carrots into the large Dutch oven.
- Add other vegetables as desired. I often add green peas and frozen corn to mine.
- Add in 1 quart of tomato juice. You may also add diced tomatoes, if desired.
- Heat until the stew is hot and desired thickness.
- Serve with a warm, cornbread or crusty bread. Enjoy!
Notes
The roast beef recipe that I have shared on my blog is the perfect base for this recipe. Use the search tool to locate it on my blog.
After we have had a meal or two from the "pot" roast beef, I simply add the leftovers to a container for making this stew to enjoy in the days that follow.
TIP: I skim the layer of fat from the top of the chilled leftovers to make this a "healthier" version of this comfort food. It truly doesn't affect the flavor or consistency.
This is a great way to stretch your food budget and make wise use of one great recipe as a foundation for another great meal.
I often use leftover veggies that I have in small amounts to add to this, as well, such as lima beans, green peas, carrots and corn. We love adding the tomato juice/tomatoes that I can each summer into this dish, too.
Hope you will love it as much as we do!