POT ROAST BEEF STEW

11
Teresa G

By
@barefootgal

This is one of my "use up the leftovers" recipes. It may be made with leftovers, but it is a wonderful change of pace. It's real comfort food. Try it the next time you have leftover pot roast; I think you'll enjoy a bowl of this warm, hearty deliciousness.
(P.S.) The cook time is 1 1/4 hrs in oven, 5-6 minutes in microwave. There is currently a glitch in the program that will not let me enter the time correctly.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6
Prep:
40 Min
Cook:
55 Min
Method:
Microwave

Ingredients

  • approx. 6 c
    leftover beef pot roast & veggies (carrots, potatoes etc.,) cut bite-size
  • 1 to 1 1/2 c
    leftover juice/gravy from roast
  • 2 to 3 small
    potatoes, medium diced
  • 2 to 4
    baby carrots, sliced into coins
  • 1
    beef bouillon cube, unwrapped
  • 1 can(s)
    beef broth, divided
  • 2 heaping Tbsp
    all purpose flour
  • up to 1 Tbsp
    soy sauce
  • ·
    salt and pepper to taste
  • 1/2 to 3/4 c
    frozen or fresh green peas

How to Make POT ROAST BEEF STEW

Step-by-Step

  1. **NOTE: Quantities of beef and veggies are approximate. It varies according to your specific amount of leftovers. If all of the potatoes or carrots were eaten, add a couple of extras, diced/sliced, to the microwave dish. Use your own good judgement for the right balance. Remember to be sure to taste for seasonings; add soy sauce, salt and pepper to taste. Extra 1/4 can of broth may be used to thin gravy if too thick, or to combine with extra flour to thicken if too thin. If dish seems too full when all ingredients have been combined, spoon excess into small ovenproof dish.
  2. Read full recipe. Gather and prep all ingredients (chop/slice meat & veggies etc...)
  3. To a 2 quart microwave safe dish, add extra diced uncooked potatoes, raw sliced carrots, 1/2 can beef broth and beef bouillon cube (reserve extra broth for gravy base.)
  4. Cover with lid or wax paper; microwave on high power for 5 minutes, while preparing gravy base (see next step.)
  5. Prepare gravy base: In a small bowl, combine 2 heaping tablespoons all purpose flour with 1/2 of remaining beef broth and soy sauce, stirring/whisking until smooth (no lumps!) Set aside. Reserve remainder 1/4th can of broth for thickening/thinning, if needed (see note.)
  6. Uncover vegetables in dish in microwave; stir & cover again; microwave on high power additional 2 to 3 minutes, until vegetables are fork tender.
  7. Remove dish from microwave. Stir prepared gravy base into hot vegetables and broth. Broth will immediately begin to thicken.
  8. Quickly stir in the leftover juice/gravy from the pot roast.
  9. Gently stir in leftover vegetables, beef and peas. Add salt and pepper to taste.
  10. To heat to serving temperature, you have two choices, fast or slow.
  11. Fast: Cover dish, microwave on high power until scalding hot, gently stirring occasionally (approximately 5-6 minutes.)
  12. Slow: Preheat oven to 350 degrees F. Cover dish with lid or foil. Place dish on rimmed baking sheet. Bake at 350 degrees F for 1 1/4 hrs. Serve hot. Cover and refrigerate leftovers.
  13. This recipe is also good for making beef pot pies, and is good with a drop biscuit dough topping.

    This is the link for the pot roast recipe: POT ROAST with MUSHROOMS & VEGGIES

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About POT ROAST BEEF STEW





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