Beef Stew with Leftover Roast Beef

Today I am going to share our family’s favorite beef stew that is made with leftover roast beef. This beef stew recipe is frequently requested by the kids when asked the famous question ‘What Do You Want For Dinner’?!

Here’s the thing, I am not a huge roast beef person. But when I can use the leftover roast beef in another meal – now that is a win! And let’s be honest, leftovers are usually always better than the original dish anyway!

This easy roast beef stew is a meal that you can easily prepare for your family and they will love it! And so will you!

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Why You Will Love This Recipe

• It is so flavorful (especially when it is a leftover!)
• This recipe is a one pot meal
• There is bacon!
• It is so easy to use any leftover beef! You can use roast beef, ribs, smoked beef, or smoked pork

Tools You May Need

• Dutch Oven or Large Pot
• Cutting Board
• Wooden Spoon
• Knife
• Freezer Safe Containers (for leftovers)

How to Make a Delicious Beef Stew

Step One: Prepare roast beef ahead of time.

For the roast beef recipe, I make it in the Dutch Oven with some salt, pepper, onion powder, garlic cloves (2-4), sliced onion, dried parsley, and optional for meal – carrots and potatoes. I don’t really follow a recipe (and usually do something different every time) and it comes out tasting pretty good each time.

After this meal, I like to cut the leftover roast beef into bite-size pieces and then put it in the refrigerator or freezer to use for stew at a later time.

Step Two: Prep Your Veggies

I like to prep and cut all of the veggies and potatoes before starting to cook.

Dice the onion and celery. Set aside for sauting.

Cube the potatoes and carrots. Set these aside to be added later.

Make sure the beef is cubed into bite-sized bites. Set aside.

Cut the bacon into small pieces.

Step Three: Preparing the Beef Stew

In a large Dutch oven, prepare the bacon until done to the crispiness that you desire. Remove bacon from the Dutch oven and place on a paper towel to drain.

Saute onion and celery in bacon grease (or 1 Tbsp of olive oil).

To Note – If there is extra grease after sauteing, I soak it up with a paper towel so it is not overly greasy.

Add the potatoes, carrots, cubed roast beef, and bacon.

Add beef broth, tomato sauce, and water to cover everything with a little extra (the extra fluid will be reduced while simmering)

Add all of the seasonings and stir. Place the lid and allow to simmer for 1-2 hours on low. Stir occasionally.

Serve hot and enjoy!

Also, I highly recommend this Rieska Bread Recipe or this Homemade Bread as an excellent side for this delicious stew!

Can You Freeze Beef Stew?

Yes! You can freeze roast beef stew! I have frozen stew for up to 6 months in a freezer-safe container. I leave about a 1/2 inch at the top of the container to allow for expansion.

To use the frozen beef stew, remove from the freezer and allow it to thaw. I will usually do this with a water bath or in the refrigerator for a few days. I heat the frozen stew in a pot and if needed, I will add a little beef or bone broth for liquid. This step is not always necessary if you like a thick stew.

How to Thicken Beef Stew

This recipe does not require any thickening agents like flour or cornstarch. The stew will thicken on its own as it simmers. This allows you to make the roast beef stew to your liking!

What Type of Pot to Use

You can use any large pot that you may have. I like to use my Dutch oven for this stew. This Dutch oven is similar to the one I have.

Other Recipes You May Enjoy

Favorite Homemade Bread Recipe

Easy Chili Recipe

Homemade Barbecue Meatball Recipe

Delicious Spinach Artichoke Dip

Rieska Bread Recipe

Pin For Later

Beef Stew with Leftover Roast Beef

Rachel

Make this easy and delicious beef stew with leftover roast beef.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Course Main Course

Servings 8

Ingredients

  

• 2-3 lb roast beef cooked cut into bite-sized pieces
• 1/2 large onion diced
• 3 stalks of celery diced
• 6 carrots chopped into bite-size pieces
• 6 potatoes peeled and cubed
• 4 pieces of bacon cooked and crumbled (can also use bacon bits)
• 8 oz. tomato sauce
• 3 bay leaves
• 32 oz bone broth
• water
• 1 Tbsp salt
• 1 tsp seasoned salt
• 1 tsp onion powder
• 1 tsp garlic powder
• 2 tsp Italian seasoning
• 1/2 tsp black pepper

Instructions

 

• Prepare roast beef ahead of time – cut into bite-sized pieces
• Dice onion and celery – set aside
• Chop carrots – set aside
• Cube potatoes – set aside
• Slice bacon and cook to desired crispiness in dutch oven
• Remove bacon from Dutch oven and place on paper towel to drain
• Saute onion and celery in bacon grease (or 1 Tbsp of olive oil). (If there is extra grease after sauteing, I will soak it up with a paper towel so it is not overly greasy)
• Add the potatoes, carrots, cubed roast beef, and bacon.
• Add beef broth, tomato sauce, and water to cover everything with a little extra (the extra fluid will be reduced while simmering)
• Add seasonings and stir.
• Place the lid and allow to simmer for 1-2 hours on low. Stir occasionally.
• Serve hot and enjoy!

Notes

Excellent for leftovers and freezes very well

Keyword beef