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Beef stew in a bread bowl.

Quick and Easy Beef Stew

Course: Dinner
Cuisine: American
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 4
Author: Laureen King
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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  • 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 ΒΌ cup water


  • 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.