Leftover Stew Soup Recipes

COZY COTTAGE BEEF STEW SOUP

Steps:

• In a slow cooker, combine beef, onions, garlic, celery, carrots, green beans, mushrooms, and potatoes. Pour in the tomatoes and tomato sauce. Season with bay leaf, pepper, thyme, and marjoram. Stir together chicken broth and flour. Pour chicken broth mixture and beef consomme into slow cooker, and stir.
• Cover, and cook on Low 6 to 10 hours. Remove bay leaf before serving.

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 STEW

Steps:

• In a large stock pot or dutch oven, saute onions until translucent.
• Then add the water, bring to a boil, add bouillon; stir.
• Add grated garlic.
• Add potatoes and boil 5 minutes.
• Add corn, beans, tomatoes and beef.
• Cook 20- 30 minutes, it should have reduced about an inch.
• Serve in bowls.
• Top with cheese and chives.

LEFTOVER PULLED PORK STEW

Steps:

• Heat olive oil in a large stockpot over medium-low heat. Add jalapenos, bell peppers, onions, and garlic and sweat in the hot oil, stirring occasionally, about 5 minutes. Add chicken stock, diced tomatoes, and tomato puree. Stir.
• Increase heat and bring mixture to a boil. Reduce heat to a simmer. Add pork, black beans, and corn. Season with cumin, chili powder, chipotle powder, sazon, cayenne, salt, and pepper. Simmer, stirring occasionally, until stew reaches desired consistency, about 45 minutes.
• Serve in bowls. Garnish each with Cheddar cheese, cilantro, and scallions.