365 Days of Slow Cooking: Leftover Roast Beef Stew
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Monday, January 17, 2011

Leftover Roast Beef Stew

Argh.  I forgot to take a picture.  But if you're really creative I bet you can imagine what it looks like, all by yourself.

Serves 8

6 potatoes, peeled and cubed
1/4 cup chopped dehydrated onion or 3/4 cup fresh chopped onion
2 garlic cloves, minced
1/4 cup diced dehydrated carrots or 3/4 cup chopped fresh carrots
1 (14.5 oz) can diced tomatoes, in tomato juice
3 cups beef broth
1 (8 oz) can tomato sauce
1-2 lbs leftover cooked roast beef
1 tsp dried parsley
1 tsp Italian seasoning
1 tsp seasoned salt
1/2 tsp pepper

Add potatoes, onion, garlic, carrots, tomatoes, broth, tomato sauce and beef to a large slow cooker.  Cover and cook on LOW for 6 hours.  Add in the parsley, Italian seasoning, seasoned salt and pepper.  Stir and serve. 

This is a great recipe to use some of your food storage and some of your leftovers.  Although I must say that dehydrated carrots aren't that great.  The one's that I used have a funny taste that flavors the whole soup.  I'll being using fresh next time.  I would give this recipe 3 stars.  Greg ate about 3 bowls of it so he would probably give it 4 stars.


  1. I am glad you are still posting recipes online. It has been awhile since I have commented on your posts. Thanks for the recipes again.

    Glitzy Gals Club

  2. Beef stew tastes better with the Italian seasoning and potatoes added.