Roast Beef Stew Recipe at MyDish

Roast Beef Stew

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Method

  • 1. Preheat oven to 180°C, fan 160°C, gas 4

  • 2. Heat 1 tablespoon olive oil in a 2 litre flameproof casserole pot, then fry the onion and the garlic until soft.

  • 3. Add the beef chunks and the flour and stir until the mixture is coated. Slowly ass the stock, then the wine or stout ale if using, allowing the flour to thicken the sauce a little. Add the borlotti beans, cherry tomatoes and carrots and cook for 1½ hours.

  • 4. Add the potatoes, making sure they are covered in stock, then cook for another 1 hour until the stew is piping hot throughout. Serve immediately for a warming meal-in-one that really makes the most of your roast beef leftovers

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    Ingredients

    • 400 g Leftover roast beef. cut into 2cm chunks
    • 400 g Leftover roasted carrots
    • 1 tbsp. Olive oil
    • 1 Onion. peeled and sliced
    • 2 cloves Garlic. peeled and roughly chopped
    • 2 tbsp. Plain flour
    • 600 ml Beef stock
    • 125 ml Red wine or stout ale (optional)
    • 1 x 410g tin Borlotti beans in water. drained
    • 250 g Cherry tomatoes
    • 500 g White potatoes. peeled and cut into bite-sized chunks

    By Views 4416  Added Wed Oct 14 2009


    Tasty stew, perfect for using up leftovers.

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