Looking for a delicious leftover roast beef recipe? Why not try our tasty Italian style beef stew with leftover roast beef. A wholesome easy dinner recipe the whole family will love.
Our Italian style beef stew made with leftover roast beef from the Sunday roast is a great little recipe.
As a mum I love that it’s packed with vegetables. So it means my kids are eating dinners that count towards their 5-a-day fruit and vegetable portions, and it saves money and prevents good food going to waste.
Using up leftovers is a great way to cut down on the food shopping bill.
I make this Italian roast beef stew quite often because it’s so tasty and easy to make. The vegetables you add to the stew can be changed and swapped depending on what you have in.
As ever with our recipes please add in extras that you like and take out the ingredients you don’t like, this is your dinner make it the way you like.
Ingredients for Leftover Roast Beef Stew
- Olive oil – I tend to use extra virgin olive oil for this recipe, but you could use rapeseed oil if you prefer.
- 1 Red onion – choose a medium sized onion, feel free to swap this for a brown onion if you like. Simply peel and dice.
- 2 Carrots – choose medium sized carrots – scrubbed or peeled and then sliced.
- 1 Pepper – I usually use a red or yellow pepper for this recipe as it gives a sweeter taste than green peppers.
- 5 Sun dried tomatoes – I buy jars of sun dried tomatoes and always have them in the fridge at home – they’re great for adding a little extra depth of flavour to stews, casseroles and pasta dishes. Or even just making a quick bruschetta topping or adding to salads.
- 1 Can chopped tomatoes – choose a good brand, they tend to be less watery and more packed with tomato pieces, which make the stew more flavourful.
- 200ml Red wine – any Italian red wine will do for this dish, you just want the warm oaky flavour to mingle into your stew. If you don’t like to cook with alcohol, then miss this out and replace with beef stock.
- 300ml Beef stock – I always use Kallo organic beef stock cubes these have a great flavour, they have no artificial colours, flavours or preservatives and have no added MSG, plus they’re gluten free.
- 50g Pitted Black Olives – I just use the Crespo pitted black olives for this recipe – if you wanted to add a bit more flavour then choose a pack of marinated olives.
- 1/2 tsp Garlic Granules – I often cook with garlic granules instead of fresh garlic, it’s just quicker, but if you prefer fresh garlic then substitute this with a couple of cloves of garlic – finely minced.
- 1 tsp Dried Basil and 1 tsp Dried Oregano – dried basil and oregano add that classic Italian flavour to the dish. You can substitute this with a couple of tsp of Italian seasoning if you prefer.
How to make Beef Stew with Leftover Roast Beef
Our Italian beef stew is super simple to make and is ready in literally 30 minutes.
Add a splash of olive oil to a large saucepan, throw in the diced red onion, carrots and peppers. You could also add diced fennel, courgettes or aubergine (or all of them).
Put the lid on the saucepan so they half steam, half fry and really start to soften, cook them for a good ten minutes.
Whilst the vegetable are softening slice your leftover roast beef into strips – you need a good couple of handfuls of meat strips.
Then add it to the pan with the vegetables, add the chopped sun dried tomatoes, a tin of chopped tomatoes, some red wine, beef stock, and the pitted black olives. Bring the stew to the boil. Cover with a lid and allow to simmer for 20 minutes to warm everything through nicely.
Always make sure the meat is reheated properly and piping hot throughout and cooked to a minimum of 70C for at least 2 minutes.
What to serve with Italian Beef Stew
Our beef stew is so versatile when it comes to serving, it’s lovely Italian flavours mean you can pretty much serve this with anything!
My favourite way to serve it is just in bowls like a thick soup with slices of warm ciabatta bread to mop up the juices.
The beef stew is also delicious with mashed potatoes or polenta, try it served with fresh pasta, or even boiled rice.
How can I add flavour to my beef stew?
Our Italian beef stew is wonderfully flavourful with the sweetness of the vegetables, the red wine and the Italian seasonings. But if you want a little more flavour then add some. Try…
- adding more garlic
- adding some chilli sauce
- scattering over some freshly made gremolata just before serving
How do I make my beef stew sauce thicker?
I always use a couple of tsp of cornflour stirred into a drop of cold water and mixed to a paste. Then stir this through your bubbling stew and allow to cook for a few minutes.
Stir as it cooks and it should thicken nicely. If you’d like it thicker, just repeat until you have the consistency you require.
How long does roast beef keep in the fridge?
Roast beef should be stored correctly in the fridge and used within 3 days. And always make sure it’s used before the use-by-date on the meat pack.
Reheating Leftover Roast Beef
When reheating leftover roast beef it must be heated through properly and in accordance with the latest guidelines. We use the NHS Live Well guidelines here and reheat beef to a minimum of 70C for 2 minutes until it’s steaming hot throughout.
Ultimate Guide to Using Up Your Leftovers!
If you like to save money and time then you might just LOVE our guide to using up leftovers – everything from salad and fruit to cooked meat!
- 1 tbs olive oil
- 1 red onion - diced
- 2 carrots - peeled and diced
- 1 red pepper - diced
- 5 sun dried tomatoes - chopped
- 250g roast beef leftovers chopped into bitesized pieces
- 400g can chopped tomatoes
- 200ml red wine
- 300ml beef stock
- 50g pitted black olives
- 1/2 tsp garlic granules
- 1 tsp dried oregano
- 1 tsp dried basil
- Add the olive oil to a large saucepan over a low/medium heat.
- Add the diced onion, peppers and carrots (and other vegetables if using).
- Stir to coat in olive oil and then cover the pan with a lid and allow to part fry, part steam for 10 minutes until softening. Shake the pan every few minutes to prevent the vegetables sticking.
- Add the beef strips and chopped sun dried tomatoes and stir well.
- Pour in the chopped tomatoes, red wine, beef stock and pitted olives. Stir everything to combine.
- Bring the stew to the boil then reduce the heat to a simmer and cook with the lid on for around 20 minutes.
- If the stew needs thickening do this using a couple of teaspoons of cornflour dissolved into cold water and stirred through the stew.
You can add extra vegetables to the stew - try adding fennel, courgettes or aubergine
Amount Per Serving: Calories: 221Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 32mgSodium: 800mgCarbohydrates: 15gFiber: 4gSugar: 8gProtein: 15g
Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.
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