This quick and easy beef stew uses left over roast beef, a great tasting stew that is ready in 30 minutes.
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.
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!
Quick and Easy Beef Stew
This quick and easy beef stew uses left over roast beef, a great tasting stew that is ready in 30 minutes.
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Cook Time: 30 minutes
Total Time: 30 minutes
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 tbsp olive oil
- 1 package beef gravy mix I used a peppercorn brown gravy mix
- 1 1/4 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.
Check out this terrific recipe for Slow Cooker Roast Beef
Is it possible to use beef stock then add a thicker, such as flour or cornstarch, in place of the beef gravy?
Hi Grazia, you certainly could use beef stock with thickener. I just find the pre-packed gravies also add additional flavouring.
Thanks!
Yeah I’m going to try this tomorrow and I didn’t have gravy packets.
Anything is possible! Go for it!!
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?
A crockpot would work great!
I don’t have a Dutch oven or slow cooker. Can I cook this on top of stove and how long?
It can be cooked in any kind of roaster or even baking dish that goes in the oven
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!
Thanks Tom, its great for a quick hearty meal!