Leftover Beef Stew Ragu Recipes

LEFTOVER ROAST BEEF STEW

Steps:

• Cut onion and green pepper into 3/4 inch pieces, and roast beef and mushrooms into 1 1/2 inch pieces.
• In heavy dutch oven, sauté onions in olive oil for 3 minutes, add green pepper and sauté 3 minutes more.
• Add beef, stock, tomatoes, oregano, basil, and mushrooms, reduce heat to very low, and simmer 45 minutes, stirring occasionally.
• Taste for seasoning, add salt and pepper if desired.
• Add fresh basil when stew has cook to desired consistency and cook 5-10 minutes more.
• Serve hot.

OUR 20+ BEST LEFTOVER ROAST BEEF RECIPES (+LEFTOVER ROAST BEEF SALAD)

Steps:

• Chop or shred the roast beef, then process in a food processor.
• In a bowl, combine beef and all other ingredients.

LEFTOVER BEEF STEW RAGU

Steps:

• Bring a large pot of water to a boil.
• Add the beef stew to a large saucepan and heat over medium heat until warm. Shred the meat using two forks. Add the wine to the stew and bring to a simmer, then simmer 10 to 15 minutes.
• Generously salt the boiling water. Add the pasta and cook to al dente, about 2 minutes less than the package instructions. Drain, reserving about 1 cup pasta water. Place the pasta pack in the pot.
• Add the ragu to the cooked pasta and stir to combine. If the sauce is too thick, add some pasta water to thin it out. Finish with the olives, fresh tomatoes, Parmesan and extra-virgin olive oil. Top with the whole basil leaves. Serve immediately.

LEFTOVER POT ROAST TURNED RAGù

Steps:

• to make the ragu you need to have at least 1½ cups of leftover pot roast along with some of the vegetables, dice it all up
• in a large pot, heat the olive oil over medium heat
• add the onion, cooking until soft,about 5 minutes
• add the garlic,cooking another minute
• stir in the red wine, and cook until most of the liquid has evaporated
• add the pot roast, vegetables, juice or stock, and the tomatoes
• simmer, stirring occasionally, until the sauce has thickened (at least 30 minutes), but I let mine cook for at least an hour to bring out all the great flavors
• season to taste with salt and pepper
• top pasta with sauce and a bit of Parmesan

LEFTOVER STEW SOUP

Steps:

• Place veggies in a food processor and puree. Reheat puree in a saucepan. Mix creme fraiche and eggplant puree together. Ladle soup into a bowl and garnish with a dollop of creme fraiche mixed with eggplant puree.
• Wine Recommendation: Domaine du Caillon, Chateauneuf du Pape, Cotes du Rhone, 1996