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Leftover Roast Beef Stew

3 from 25 votes

What to do with leftover roast beef? There are few things heartier, tastier, and more delicious than Leftover Roast Beef Stew! Repurpose those leftovers into something yummy that the whole family will love!

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Loaded with big, meaty chunks of leftover roast beef, tender potatoes, sweet carrots, and more, this hearty and delicious beef stew recipe is a quick and easy fix when you use already cooked leftover beef! Fast enough for a weeknight dinner, grab your leftovers and let’s get cooking!

What you’ll love about this recipe


  • It’s a meat and potatoes meal everyone will love!
  • Make it quickly in about 30 minutes
  • Repurposes leftovers in an insanely delish way!

Ingredients to Make Leftover Roast Beef Stew

  • Potatoes – boiling them in beef broth makes them taste like they’ve been slowly simmered in the stew for hours
  • Beef broth – use low or no sodium to control the salt
  • Butter – salted is fine
  • Celery
  • Onion – yellow onion is fine
  • Mushrooms – white or brown mushrooms
  • Garlic – fresh is best!
  • All-purpose flour
  • Baby carrots – Or peeled and sliced carrots.
  • Leftover roast beef – any cut of beef will work as long as it is tender
  • Montreal steak spice – my favorite all-purpose spice blend!
  • Bay leaves

Recommended

How To make This Easy Beef Stew Recipe

For a full list of ingredients and instructions, please scroll down to the recipe card at the end of this page.

  1. Peel the potatoes (or leave the skins on if they are thin and unblemished) and cut the potatoes into bite-sized pieces. Simmer them in the beef broth with 1/2 teaspoon salt, until they are fork-tender.
  2. Meanwhile, saute the diced onion and celery in the butter or oil until soft, about 5 minutes. Add the garlic and cook for an additional minute.
  3. Add the mushrooms and cook until they give off their liquid.
  4. Add the flour to the vegetables and mix well. Add the cooking liquid from the potatoes, stir well to dissolve the flour, and heat over medium heat to thicken.
  5. Add the carrots and bay leaves and simmer for about 10 minutes or until the carrots are fork-tender. Add the potatoes, the leftover beef, and season with about a half teaspoon of Montreal Steak seasoning (you can always add a bit more) Heat it through and serve!
overhead shot of leftover roast beef stew in two bowls with lids

Chef Jenn’s Tips

  • Trim the fatty or gristly bits from the leftover roast beef and cut it into bite-sized cubes.
  • Don’t worry if your gravy seems really thick. The vegetables will give off some liquid while finishing cooking and will thin out the sauce. If it’s still too thick, and a smidge more beef broth or even water to thin it out.
  • Conversely, if it’s too thin, make a bit of a slurry (1 tbsp all purpose flour plus 2 tablespoons cold water mixed well) and add that to the gravy and simmer it to thicken some more.
  • No Montreal Steak Seasoning? Just season the Leftover Roast Beef Stew with salt and freshly ground pepper.

What To Serve With Leftover Roast Beef Stew

This amazing beef stew with roast beef is hearty enough to stand on its own as a delish meal. Or, serve smaller portions with a fresh and vibrant salad or green vegetable. I also love these crispy Onion Bhaji with this dish. If you want more carbs with it, try this unique and delish ugali recipe.

Variations

  • Add parsnip, peas, turnips, rutabaga, and other hearty vegetables to this stew.
  • Skip the potatoes and add sliced bell peppers and spoon the saucy stew over mashed potatoes.
  • Have leftover roast beef gravy? Add it to the mix!

Can I Freeze Leftover Beef Stew?

My favorite way to freeze soups and stews is using Souper Cubes! These amazing freezer-safe cubes are perfect for freezing portions of all my favorite soups, stews, and other saucy meals. I freeze them then pop them out and put the rectangular frozen blocks into a zipper-top freezer bag. It makes storing them SOOOO much easier!

Where can you find these Soup Cubes? You can order them from Souper Cubes – how cool is this?

Frequently Asked Questions

Is this an easy roast beef stew recipe?

Yes, it is! You’ve already done the hard part by making the roast beef. Now, you get to use up all those delicious leftovers in a unique fabulous way! This dish can be on the table in under 30 minutes.

Is roast beef stew healthy?

It’s not unhealthy. If you’re looking for low-fat, this dish probably isn’t for you because of the butter in the gravy. If you’re looking for low-carb, omit the potatoes. If you’re looking for low-cal, ya, you’d better move on. It’s not crazy high in calories but this isn’t exactly diet food.

What cuts of beef work in this beef stew?

You can use leftover chuck roast, sirloin tip roast, bottom round roast, tri tip roast, or even a prime rib roast. You can even make this stew using canned roast beef.

Step BY Step Process

leftover roast beef stew in 2 serving dishes with spoons
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3 from 25 votes

Leftover Roast Beef Stew

Meaty, saucy, and filled with tender veg, this hearty Leftover Roast Beef Stew makes great use of all your tasty leftovers!
Course Main Course
Cuisine American
Keyword beef, beef stew, carrots, corned beef and potatoes, leftover roast beef stew, roast beef
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 625kcal

Ingredients

  • 4 cups leftover roast beef trimmed and cubed
  • 1 pound small potatoes diced
  • 2 cups low sodium beef broth
  • 2 tablespoons butter
  • 1 onion diced
  • 3 stalks celery diced
  • 2 cloves garlic minced
  • 8 ounces mushrooms quartered or sliced
  • 1/4 cup all-purpose flour
  • 8 ounces baby carrots
  • 2 bay leaves
  • 1/2 teaspoon Montreal Steak Seasoning

Instructions

  • Peel the potatoes (or leave the skins on if they are thin and unblemished) and cut the potatoes into bite-sized pieces. Simmer them in the beef broth with 1/2 teaspoon salt, until they are fork-tender. About 5-8 minutes.
  • Meanwhile, saute the diced onion and celery in the butter or oil until soft, over medium heat, about 5 minutes. Add the garlic and cook for an additional minute.
  • Add the mushrooms to the vegetables and cook until they give off their liquid.
  • Add the flour to the vegetables and mix well. Add the cooking liquid from the potatoes, stir well to dissolve the flour, and heat over medium heat to thicken.
  • Add the carrots and bay leaves and simmer for about 10 minutes or until the carrots are fork-tender. Add the potatoes and the beef and season with about a half teaspoon of Montreal Steak seasoning to start (you can always add a bit more.) Heat it through and serve!

Notes

Chef Jenn’s Tips

  • Trim the fatty or gristly bits from the leftover roast beef and cut it into bite-sized cubes.
  • Don’t worry if your gravy seems really thick. The vegetables will give off some liquid while finishing cooking and will thin out the sauce. If it’s still too thick, and a smidge more beef broth or even water to thin it out.
  • Conversely, if it’s too thin, make a bit of a slurry (1 tbsp all-purpose flour plus 2 tablespoons cold water mixed well) and add that to the gravy and simmer it to thicken some more.
  • No Montreal Steak Seasoning? Just season the Leftover Roast Beef Stew with salt and freshly ground pepper.

Nutrition

Serving: 1.5cups | Calories: 625kcal | Carbohydrates: 31g | Protein: 53g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 178mg | Sodium: 511mg | Potassium: 1862mg | Fiber: 4g | Sugar: 4g | Vitamin A: 393IU | Vitamin C: 15mg | Calcium: 86mg | Iron: 7mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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By Chef Jenn