Roast Beef Stew

Name: Roast Beef Stew
Cook time: 225 min
Total time: 225 min
Yield: 4
Cuisine: British
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

Over a year ago 7,583 views

Cook: 225 mins

Serves: 4

British Main Course

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

Accompaniment

Description

Tasty stew, perfect for using up leftovers.

Method

1
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