Beef Stew from Leftover Roast Beef and Gravy
I am making fabulous beef stew from leftover roast beef from the night before. Always better the second time around!
I am making fabulous beef stew from leftover roast beef from the night before. Always better the second time around!
- Carbohydrate 23.426325 g
- Cholesterol 37.7945 mg
- Fat 10.428275 g
- Fiber 3.26475004851818 g
- Protein 14.65191 g
- Saturated Fat 4.0875875 g
- Serving Size 1 1 Serving (289g)
- Sodium 559.40975 mg
- Sugar 20.1615749514818 g
- Trans Fat 1.311345 g
- Calories 246 calories
Step-by-step
- Peel 2 potatoes and chop them coarsely, and let them sit in water in a medium-sized pot until needed.
- When ready to assembly your beef stew, drain the water off the potatoes, add 1/4 pound mini carrots, and 1 chopped onion to the pot of potatoes.
- Next, add 1 can of beef consomme condensed soup and 1 can of beef broth condensed soup.
- Mix the vegetables and soups, and place the pot over heat.
- Cook for 25 minutes, until the vegetables are done, but not mushy.
- While the vegetables are cooking in the soups, prepare your beef and gravy mixture.
- Combine the leftover cubed beef, the leftover gravy, 1/2 can tomato sauce, and 1 cup water in a large pot and mix well.
- Place the pot over heat and cook to boiling.
- Turn the meat mixture off, and wait for the vegetables to complete cooking.
- When the vegetables are done, drain the broth through a colander, and set aside for some other purpose--It will not be used in the stew.
- Pour the cooked vegetables into the meat mixture, add 1 cup of water, stir, and cook about 1 hour.
- If needed, add more water to maintain desired consistency.
- After 1 hour, add 1/4 pound of frozen green peas.
- Cook for about 15 minutes, and your stew is done.
- You may continue to keep it over the warmer burner, but be sure to check to see if water needs to be added.
- You can hold the beef stew at almost boiling until you are ready to serve it.
- When ready to serve, place in a large serving bowl, and pass around the table.
- This stew is *so* easy, and it tastes *so* wonderful--and it solves the leftover problem!!!
- You'll love this beef stew with Betty's Southern Cornsticks!
Converting leftover roast beef into a fresh meal operates within a strict budgetary constraint, utilizing already-cooked proteins that require careful handling to avoid toughening. Separating the cooking process into two distinct vessels prevents the potatoes from dissolving into starch before the meat absorbs the surrounding tomato and broth liquids. Simmering the raw root vegetables in undiluted condensed soups for twenty-five minutes draws out excess moisture while concentrating the savory base. Piercing a potato chunk with the tip of a paring knife provides the definitive doneness test; if the steel slides through the center with zero resistance, drain the broth immediately to halt further softening.
Managing Dual-Pot Assembly
Coordinating simultaneous simmering demands spatial awareness on a standard four-burner stovetop, though a large stockpot and a medium saucepan suffice for the task. Combining the drained vegetables with the heated beef and tomato mixture requires gentle folding to preserve the structural integrity of the cubed meat. Maintaining a gentle simmer for the final hour allows collagen breakdown to proceed without scorching the bottom of the pot.
- Add boiling water incrementally if the liquid level drops below the solid ingredients during the hour-long simmer.
- Stir frozen peas in precisely fifteen minutes before serving to retain their bright green pigmentation and firm bite.
- Adjust the tomato sauce ratio down to one-third of a can if the natural acidity overpowers the leftover pan gravy.
