Leftover Roast Beef Stew – Kalyn's Kitchen

This delicious leftover beef broth 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 roast beef, but look at suggestions for other things to substitute or a similar recipe for making with raw beef.

Leftover roast beef stew PIN to try later!

this is Leftover roast beef broth This is a recipe from the early days of my site that has suddenly become popular again recently, and I wondered why. Then I realized that beef is now so much more expensive that when people brag about their delicious roast beef, they are probably looking for another idea for dinner with their leftovers! This recipe is the perfect way to use up leftover roast beef to make a delicious stew!

This beef stew recipe is also a great example of something delicious no matter what type of diet you’re on, and with all the flavors of green peppers, mushrooms, roasted tomatoes, oregano and basil, you won’t miss a little potato or carrot. This is a flexible recipe, and you can adjust the quantities and ingredients to what you have hanging in the fridge.

The only thing I think is necessary is the dried herbs that are boiled in the broth, with the addition of some fresh basil or frozen basil in the end. For me, this was a good reason to buy one of the basil plants you see in the grocery store, and yet I keep it alive in my window! But even if you don’t have fresh basil, it’s delicious and I hope you’ll try it if you get leftover roast beef!

What components do you need?

Onion
green pepper
olive oil
Leftover roast beef or steak
canned beef broth (or use Homemade beef broth if you have some)
canned tomato cubes
dried seasoning
dried basil
mushroom
fresh basil or frozen basil (maybe optional, but good)
Salt and freshly ground black pepper to taste

What if you don’t have fresh or frozen basil?

If you do not have fresh basil or frozen basil You can use chopped basil sold in a tube, but another easy option if you don’t need a dairy-free recipe is to use My favorite basil pesto To add the basil flavor.

What makes leftover beef broth extra flavor?

Of course, starting with roast beef adds flavor to your Italian beef broth. But the soup is also very tasty from green peppers, tomatoes, mushrooms, dried oregano and dried basil. And if you finish it off with some fresh basil, it makes it even better.

What if you have less than a pound of leftover roast beef?

If you have a whole pound of roast beef, I urge you to use the full amount (or even more). But if you don’t have a whole pound of diced meat, you can still make a delicious stew. You can use more green peppers or more mushrooms, add zucchini, add red peppers, add artichoke hearts, or add other vegetables that you enjoy in stews. You can also add some bacon or sausage to the soup.

What if you don’t have leftover roast beef?

paying off Italian beef stew with zucchini, mushrooms and basil If you want to make a similar stew recipe, start with uncooked roasted chuck soup.

Want more delicious low carb soup recipes?

paying off Low Carb and Keto Stew Recipes For more delicious soup ideas, with stews made with beef, fish, sausage, chicken, and vegetables.

How to make leftover roast beef broth:

(This is just a summary of the steps shown in the photos. Scroll down for the full recipe including nutritional information.

Cut the onions and peppers.
Cut the leftover roast beef into large bite-size pieces.
Wash the mushrooms if necessary and cut them into thick slices.
Heat olive oil over medium-high heat, add onion and green pepper and cook for 3 minutes.
Add dried thyme and basil and cook for another 3 minutes.
Add mushrooms and cook for another 2-3 minutes.
Add the remaining roast beef cubes, beef broth, and canned tomatoes with the liquid.
Reduce the heat to very low and let the soup simmer for 45 minutes.
If you have fresh basil, use a knife or scissors (Continued link) To cut the basil into thin slices.
(You can also use frozen basil If you have some. or use My favorite basil pesto.)
Add the basil to the soup and simmer for another 5-10 minutes.
Season with salt and freshly ground black pepper to taste.
Serve hot.

Make it a low carb meal:

This stew made with leftover roast beef can definitely be a one-dish meal. But if you want to add something else, it will taste great with toast olive bread or Delicious almond flour bread And the Spring salad with perfect mary’s dressing.

More low-carb dinners with beef:

Minced Beef Gyro Lettuce Balls

Balsamic and onion roast

Grilled steak with olive sauce

ingredients

1 small onion chopped

1 chopped green pepper

1 ton olive oil

1 pound leftover roast beef (see notes)

Two 14 oz. Meat broth cans (see notes)

One 14.5 oz. Tomatoes can be cut

2 tsp. dried seasoning

2 tsp. dried basil

8 oz. Mushrooms cut into thick slices

3-4 tons of chopped fresh basil (see notes)

Salt and freshly ground black pepper to taste

directions

Cut the onion and pepper into 3/4-inch pieces.
Cut the leftover roast beef into large bite-size pieces, about 1 1/2 inches square.
Wash the mushrooms if necessary and cut them into thick slices. (Or you can use sliced mushrooms like I did, which makes it easy.)
Heat olive oil in a Dutch oven or a large skillet with high sides over medium-high heat, add onion and green pepper and cook for 3 minutes.
Add dried oregano and dried basil and cook for another 3 minutes.
Add mushrooms and cook for another 2-3 minutes.
Add the remaining roast beef cubes, beef broth, and canned tomatoes with the liquid.
Reduce the heat to very low and let the soup simmer for 45 minutes or until it thickens.
If you have fresh basil, use a knife or scissors (Continued link) To cut the basil into thin slices. (You can also use frozen basil If you are lucky enough to get some. or use My favorite basil pesto.)
Add the basil to the soup and simmer for another 5-10 minutes.
Taste and add salt and freshly ground black pepper to taste.
Serve hot.

Notes

Use at least 2 cups of diced beef for this recipe if you don’t have a whole pound of beef leftovers. You can also use leftover steaks.

You can use 3 1/2 cups Homemade beef broth Instead of canned beef broth if you have some.

This recipe is a perfect use for Frozen minced basil. You can also use chopped basil sold in a tube if you prefer or use it My favorite basil pesto To add the basil flavor.

A recipe Kalin created was inspired by a magazine she saw years ago at Rand’s house, but doesn’t remember what it was.

Nutrition information:

fruit:

serving size:

1

Amount per service:
Calories: 229Total fat: 9 gramsSaturated fat: 2 gramsUnsaturated fats: 0 gramsUnsaturated fats: 5 gramsCholesterol: 58 mgsodium: 1980 mgcarbohydrates: 12 gramsthe basic: 5 gramssugar: 6 gramsprotein: 26 grams

Nutrition information is calculated automatically by the Recipe Plug-In I’m using. I am not a dietitian and cannot guarantee 100% accuracy, as many variables affect these calculations.

Low Carb Diet / Low Glycemic Diet / South Beach Diet Suggestions:
This leftover roast beef stew will be appropriate for low-carb, low-glycemic diets, and as long as you’re using lean roast beef (less than 10% fat), this recipe will be approved for all phases of the original South Beach diet. The recipe is also gluten-free and paleo-free.

Find more recipes like these:
Uses Soup and stew recipes For more delicious ideas like these. use the Diet type indicator To find recipes suitable for a particular food plan. You may also like to check out Kalyn’s Kitchen on PinterestAnd the in Facebookor on instagram To see all the good recipes I share there.