Leftover Roast Beef Stew
This tasty Leftover Roast Beef Stew doesn’t use potatoes or carrots, so it’s an easy low-carb dinner when you have leftover roast beef! This recipe calls for a pound of cooked roast beef, but see suggestions for other things to substitute or a similar recipe to make with uncooked beef.
PIN Leftover Roast Beef Stew to try it later!
This Leftover Roast Beef Stew is a recipe from the early days of my site that suddenly got popular again recently, and I wondered why. Then I realized that now beef is so much more expensive that when people splurge on a nice beef roast, they’re probably searching for another dinner idea to make with the leftovers! And this recipe is the perfect way to use leftover roast beef to make a tasty stew!
This beef stew recipe also a perfect example of something that’s tasty no matter what kind of diet you’re following, and with all the flavor from green pepper, mushrooms, roasted tomatoes, oregano, and basil, you won’t miss the potatoes or carrots a bit. This is a flexible recipe, and you can adjust amounts and ingredients to what you have hanging out in the fridge.
The one thing I think is essential is the dried herbs that are simmered in the stock, with the addition of some fresh basil or frozen basil at the end. For me it was a good reason to buy one of those basil plants that you see in the grocery store, and so far I am keeping it alive in my window! But even if you don’t have fresh basil this is delicious and I hope you’ll try it if you get some leftover roast beef!
What ingredients do you need?
- onion
- green pepper
- olive oil
- leftover roast beef or steak
- canned beef broth (or use homemade beef stock if you have some)
- canned diced tomatoes
- dried oregano
- dried basil
- mushrooms
- fresh basil or frozen basil (probably optional, but good)
- salt and fresh-ground black pepper to taste
What if you don’t have fresh or frozen basil?
If you don’t have fresh basil or frozen basil you can use the chopped basil that’s sold in a tube, but another easy option if you don’t need the recipe to be dairy-free would be to use my favorite purchased basil pesto to add that basil flavor.
What makes this leftover beef stew extra flavorful?
Of course starting with roast beef adds flavor to this Italian beef stew. But the stew is also extra flavorful from the green pepper, tomatoes, mushrooms, dried oregano, and dried basil. And if you finish it off with some fresh basil that makes it even better.
What if you have less than a pound of leftover roast beef?
If you have a whole pound of leftover roast beef, I urge you to use the full amount (or even more). But if you don’t have a full pound of beef cubes you can still make a tasty stew. You could use more green pepper or more mushrooms, or add zucchini, add red bell pepper, add artichoke hearts, or add another vegetable you enjoy in stew. You could also add some bacon or sausage to the stew.
What if you don’t have leftover roast beef?
Check out Italian Beef Stew with Zucchini, Mushrooms, and Basil if you’d like to make a similar stew recipe that starts with uncooked chuck roast.
Want more tasty low-carb stew recipes?
Check out Low-Carb and Keto Stew Recipes for lots more tasty ideas for stew, with stews made from beef, fish, sausage, chicken, and vegetables.
How to Make Leftover Roast Beef Stew:
(This is just a summary of the steps shown in the photos. Scroll down for complete recipe including nutritional information.
- Cut up onion and bell pepper.
- Cut up leftover roast beef into large bite-sized pieces.
- Wash mushrooms if needed and thickly slice.
- Heat olive oil over medium-high heat, add onions and green peppers, and cook about 3 minutes.
- Add dried oregano and basil and cook about 3 minutes more.
- Add mushrooms and cook 2-3 minutes more.
- Add the cubes of leftover roast beef, beef broth, and canned tomatoes with liquid.
- Reduce heat to very low and let stew simmer about 45 minutes.
- If you have fresh basil, use a knife or Herb Scissors (affiliate link) to cut the basil into thin strips.
- (You can also use frozen basil if you have some. Or use my favorite purchased basil pesto.)
- Add basil to the stew and simmer about 5-10 minutes more.
- Season with salt and fresh ground black pepper to taste.
- Serve hot.
Make it a low-carb meal:
This stew made with leftover roast beef could definitely be a one-dish meal. But if you want to add something else, this would taste great with toasted Olive Bread or Savory Almond Flour Bread and Spring Mix Salad with Mary’s Perfect Dressing.
More Low-Carb Dinners with Beef:
Ground Beef Gyro Meatball Lettuce Wraps
Pan-Grilled Steak with Olive Sauce
Leftover Roast Beef Stew
Leftover Roast Beef Stew is delicious idea for a low-carb dinner when you're lucky enough to have leftover roast beef!
Ingredients
- 1 small onion, chopped
- 1 green pepper, chopped
- 1 T olive oil
- 1 lb. leftover roast beef (see notes)
- two 14 oz. cans beef broth (see notes)
- one 14.5 oz. can diced tomatoes
- 2 tsp. dried oregano
- 2 tsp. dried basil
- 8 oz. mushrooms, cut in thick slices
- 3-4 T chopped fresh basil (see notes)
- salt and fresh-ground black pepper to taste
Instructions
- Cut up onion and bell pepper into 3/4 inch pieces.
- Cut up leftover roast beef into large bite-sized pieces, about 1 1/2 inches square.
- Wash mushrooms if needed and thickly slice. (Or you can use pre-sliced mushrooms like I did, which makes it easy.)
- Heat olive oil in dutch oven or large frying pan with high sides over medium-high heat, add onions and green peppers, and cook about 3 minutes.
- Add the dried oregano and dried basil and cook about 3 minutes more.
- Add mushrooms and cook 2-3 minutes more.
- Add the cubes of leftover roast beef, beef broth, and canned tomatoes with liquid.
- Reduce heat to very low and let the stew simmer about 45 minutes, or until it has thickened.
- If you have fresh basil, use a knife or Herb Scissors (affiliate link) to cut the basil into thin strips. (You can also use frozen basil if you're lucky enough to have some. Or use my favorite purchased basil pesto.)
- Add the basil to the stew and simmer about 5-10 minutes more.
- Taste and add salt and fresh ground black pepper to taste.
- Serve hot.
Notes
Use at or least 2 cups diced beef cubes for this recipe if you don't have a full pound of leftover roast beef. You can also use leftover steak.
You can use 3 1/2 cups homemade beef stock instead of canned beef broth if you have some.
This recipe is a perfect use for frozen chopped basil. You can also use the chopped basil that's sold in a tube if you prefer or use my favorite purchased basil pesto to add the basil flavor.
Recipe created by Kalyn with inspiration from a magazine she saw years ago at Rand's house, but she can't remember what it was.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 229Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 58mgSodium: 1980mgCarbohydrates: 12gFiber: 5gSugar: 6gProtein: 26g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This leftover roast beef stew would be suitable for low-carb and low-glycemic diets, and as long as you use lean roast beef (less than 10% fat), this recipe would be approved for all phases of the original South Beach Diet. The recipe is also Gluten-Free and Paleo.
Find More Recipes Like This One:
Use Soups and Stew Recipes for more tasty ideas like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, or on Instagram to see all the good recipes I’m sharing there.
70 Comments on “Leftover Roast Beef Stew”
i love italian food
Thanks for the idea of what to do with those old posts that I need to update. I started my blog just as a place to share recipes, but never wrote a word about them, nor did I ever add pictures. So now I am trying to remake, shoot and re-post a lot of things!
Great looking soup. It is always good when a left overs dish does not look like a left overs dish.
This looks perfect for a cold night. What a great way to use leftover roast beef.
Always looking for new ways with leftovers! When you are cooking for one or two (or three) – leftovers happen!
When I think of all the recipes…and all the bad photos… shudder!
because the weather is so very damp and dreary this sounds perfect…….thanks K
Great use of leftovers (which everyone dreads).
This looks very yummy indeed, kalyn. And after the risotto I had yesterday, just what I need to get back on the low glycemic wagon!
I love stew! This looks amazing. You can just see the blend of ingredients and can almost smell it right through the screen! 😉
Glad you put that in about the historical comments because I was a little confused for a bit. History is fascinating. I wish I could have had a computer like I have now when our boys were little.
I don’t often do roast beef but if I do this will do my leftovers!!
Comments to this point were left during 2005-2006 when the recipe truly had a pretty horrible photo! It’s fun to see the historical view of the comments.
Hi Mark,
This is such an old recipe, so glad to hear you like it. I think I should make this soon and get a better photo now that I have a new camera.
Greetings from Ireland.
I have made this stew several times now and am very grateful for the recipe!
I mostly use baby carrots and celery instead of the green pepper but that depends on taste and most usually what is left in the fridge!
Also, I like to use baby button mushrooms and leave them whole and it looks visually attractive that way too…
Thanks again,
Mark.
Thanks to everyone for the tips about avoiding glare. I have a lot to learn and appreciate any help I can get.
I do love the idea of a cookbook for leftovers. Hmmm. Maybe someday. One reason I’m writing this blog is because my whole life people have told me “You should write a cookbook.”
Pat, thank you for the tip about Glen Muir canned tomatoes. I will look for them. I would love to find a good brand of canned ones since the oven roasted tomatoes don’t last long.
Kalyn, have you ever tried Muir Glen canned tomatoes? They top the other major brands every time, in my book!
I just found your blog and am enjoying it very much!
I love leftovers but sometimes it can be a challenge to figure out how to “improve” them. A good cookbook that’s just about leftovers would make my life better. Your stew looks like an entry for it.
Yeah I try all sorts of strategies to deal with glare, shadow etc etc. I sometimes stand up on a chair to take photos of my food! That stew looks pretty good to me!
I think that looks good.
What a coincidence! I cooked roast beef the other night too (which i’ve put on my blog) – which left us with some leftovers but wasn’t as inventive as you are last night, though it tasted as good.
Your stew looks yummy. I will know to try out your recipe next time i have some leftovers…
PS,
try and take the photos where there’s sufficient light without having the flash on – seems to help me. i too used to get this problem .
by the way, you have a great site!
Yeah, glare can be a PAIN. Getting new bowls may or may not take care of the problem, just make sure it’s a matte finish so the light doesn’t reflect.
Remember, light leaves the surface generally at the same angle it comes in. So, tilting the bowl or light source can really help. If you’re using your on-camera flash, take a few layers of white paper napkin and tape it over the flash only, that’ll help. Or decant to a smaller bowl so it’s a little fullerer.
Heh, or put yours or someone’s hands there as though they’re holding the bowl, maybe with a hotpad?
I made chicken soup last night for my wife, she’s sick and needed some. Ya know? Beef stew would have been nice too, I think I would have enjoyed that more.
Biggles