Poofy Cheeks: Turn Leftover Roast into Beef Vegetable Stew

June 27, 2013

Turn Leftover Roast into Beef Vegetable Stew

Raise your hand if you like a good easy dinner idea – I thought you would! Me too! I like to try to think ahead and make dinners as easy as possible on myself but still keep them homemade and healthy, so when I make a roast in the crock pot I always buy a larger one than we will need. This way I can used the leftovers to make another dinner a few nights later.
Turn Leftover Roast into Beef Vegetable Stew


Turn Leftover Roast into Beef Vegetable Stew
Ingredients:
  • Leftover roast beef
  • 1 cup of water
  • 3 cups of vegetable juice
  • 1 tablespoon Worcestershire sauce
  • 2 beef bouillon cubes
  • 1/2 teaspoon ground marjoram
  • 1 bay leaf
  • 1/4 teaspoon black pepper
  • 2-3 fresh basil leaves
  • 1 medium onion – diced
  • 4-5 small red potatoes (or whatever kind you have on hand) – peeled and diced
  • 16oz frozen mixed vegetables (corn, green beans and carrots)
  • 14.5oz diced tomatoes – undrained
Directions:
  1. Put the leftovers in a stock pot and heat through on medium heat for a few minutes.
  2. Then stir in vegetable juice, water, onion, Worcestershire sauce, beef bouillon, bay leaf, marjoram, basil and pepper. Bring to a boil and then reduce heat and allow to simmer, covered, for 30-45 minutes.
  3. Stir in potatoes, vegetables and tomatoes. Return to a boil; reduce heat. Simmer covered for another 30 minutes until all of the vegetables are tender.
  4. Remove the bay leaf and serve.
Turn Leftover Roast into Beef Vegetable Stew

Turn Leftover Roast into Beef Vegetable Stew

Turn Leftover Roast into Beef Vegetable Stew
Enjoy,

Follow Poofy Cheeks on InstagramFollow Poofy Cheeks on TwitterFollow Poofy Cheeks on PinterestFollow Poofy Cheeks on Facebook I party HERE

No comments:

Post a Comment

Your comments make me smile!