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    Home » Recipes » Soup and Stew Recipes

    Quick and Easy Beef Stew

    Sep 2, 2014 by Laureen King

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    Quick and easy to make beef stew using leftover roast beef. via @artandthekitchA quick and easy beef stew recipe using leftover roast beef. via @artandthekitch
    This quick and easy beef stew uses left over roast beef, a great tasting stew that is ready in 30 minutes.
    Beef stew in a bread bowl.
    My family loves beef stew and I make it often. Usually making beef stew is a long process of browning the meat, sautéing vegetables and then cooking to savoury perfection. Want to speed things up and still make the ultimate comfort food of beef stew, then you will love this recipe for Quick and Easy Beef Stew! A terrific way to use your leftover roast beef and vegetables. Check out my Slow Cooker Roast Beef recipe that makes perfect leftovers for this recipe.
    Beef stew in a bread bowl.
    I should call this recipe "Leftover Beef Stew" because that is exactly what the ingredient list consists of. I had made a large roast beef dinner and had an abundance of leftovers, so I decided to use all my leftovers to create a fast and simple beef stew. Approximately 30 minutes to make a beef stew that was amazing! I had leftover carrots and potatoes, but if you need to use fresh just extend the cooking time. Throw in whatever vegetables you like such as corn, green or yellow beans, peas, carrots, potatoes, or mushrooms. I was amazed at how scrumptious this recipe tasted!

    Beef stew in a bread bowl.

    Beef stew in a bread bowl.

    Quick and Easy Beef Stew

    Laureen King
    This quick and easy beef stew uses left over roast beef, a great tasting stew that is ready in 30 minutes.
    3.84 from 59 votes
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    Cook Time 30 minutes mins
    Total Time 30 minutes mins
    Course Dinner
    Cuisine American
    Servings 4

    Ingredients
      

    • 1-2 lbs leftover Roast Beef cut into cubes
    • 2 cups carrots chopped into bite size pieces I used leftover carrots
    • 3 cups potatoes cut into bite size pieces used leftover potatoes
    • 1 cup frozen peas
    • 1 cup mushrooms sliced
    • 1 medium onion chopped
    • 2 cloves garlic finely minced
    • 1 tablespoon olive oil
    • 1 package beef gravy mix I used a peppercorn brown gravy mix
    • 1 ¼ cup water

    Instructions
     

    • In large Dutch oven heat olive oil.
    • Add onions,garlic and mushrooms, cook until golden brown.
    • Add water and gravy mix, and whisk until there are no clumps.
    • Stir in roast beef.
    • Add all the vegetables and heat just until gravy bubbles.
    • Season with salt and pepper.
    • Cover and transfer to oven.
    • Bake at 350 degrees for about 30 minutes. Increase time if using fresh potatoes and carrots and cook until tender.
    Tried this recipe?Mention @ArtAndTheKitchen or tag #ArtAndTheKitchen!

    Check out this terrific recipe for Slow Cooker Roast Beef

    Roast beef with carrots, potatoes and bay leaves.

    Beef stew in a bread bowl.

     

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    photo of author laureen

    About Laureen

    I created Art and the Kitchen as a way to share many great, tried and true recipes. My collection of recipes include family favorites and those special recipes handed down from my Mom, Grandma and friends. My recipes range from good old homestyle cooking to exquisite gourmet meals. Read more...

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      Recipe Rating




    1. Grazia

      January 04, 2017 at 4:23 pm

      Is it possible to use beef stock then add a thicker, such as flour or cornstarch, in place of the beef gravy?

      Reply
      • Laureen King

        January 04, 2017 at 6:14 pm

        Hi Grazia, you certainly could use beef stock with thickener. I just find the pre-packed gravies also add additional flavouring.

        Reply
        • Grazia

          January 04, 2017 at 11:09 pm

          Thanks!
          Yeah I'm going to try this tomorrow and I didn't have gravy packets.

          Reply
      • Mary Grace

        December 15, 2017 at 1:29 pm

        5 stars
        Anything is possible! Go for it!!

        Reply
    2. Katie

      November 10, 2017 at 6:36 am

      Hello,

      If I don’t have a large enough Dutch oven, can this just be cooked on top of the stove, or in a crock pot?

      Reply
      • Garrett King

        November 14, 2017 at 7:48 pm

        A crockpot would work great!

        Reply
      • Toni

        April 15, 2018 at 11:39 am

        I don't have a Dutch oven or slow cooker. Can I cook this on top of stove and how long?

        Reply
        • Laureen King

          April 16, 2018 at 6:05 pm

          It can be cooked in any kind of roaster or even baking dish that goes in the oven

          Reply
    3. Tom

      April 05, 2018 at 5:48 pm

      4 stars
      Delicous, nice and jucy, I added a little extra water to make it a little more soupy, and I hadn't had anymore potatoes and carrots from the roast so I just steamed up some from fresh ones! It tasted like it was made from scratch! Yummy!

      Reply
      • Laureen King

        April 15, 2018 at 10:45 am

        Thanks Tom, its great for a quick hearty meal!

        Reply

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    laureen

    I am Laureen, creator of Art and the Kitchen. On my blog you will find a collection or amazing recipes from homestyle-comfort food, gourmet and exceptional baking recipes! Read more!

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