Quick and Easy Beef Stew with Leftover Roast Beef
Servings: 4
Calories: 363kcal
Quick and easy beef stew made with leftover roast beef and vegetables. A hearty homemade comfort food dinner ready in just 30 minutes.
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Ingredients
- 1-2 pounds leftover roast beef cut into cubes
- 2 cups carrots (leftover or fresh) chopped into bite size pieces
- 3 cups potatoes (leftover or fresh) cut into bite size pieces
- 1 cup frozen peas
- 1 cup mushrooms sliced
- 1 medium onion chopped
- 2 cloves garlic finely minced
- 1 packet beef gravy mix I used a peppercorn brown gravy mix
- 1 1/4 cup water
- 1 tbsp olive oil
- salt and pepper to taste
Instructions
- Preheat oven to 350ºF.
- Using a large Dutch oven heat olive oil over medium heat.
- Add onions,garlic and mushrooms, cook until golden brown.
- Add water and gravy mix, whisking until smooth with no clumps. Heat until the gravy thickens.
- Stir in the cubed roast beef.
- Add carrots, potatoes and peas.
- Season with salt and pepper.
- Heat until the gravy begins to bubble.
- Cover and transfer to oven.
- Bake for about 20 minutes. Increase the cooking time if using fresh potatoes and carrots, cooking until vegetables are fork tender.
Nutrition
Calories: 363kcal | Carbohydrates: 43g | Protein: 31g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 65mg | Sodium: 1770mg | Potassium: 1396mg | Fiber: 8g | Sugar: 8g | Vitamin A: 10973IU | Vitamin C: 103mg | Calcium: 379mg | Iron: 5mg