Here is my favorite leftover roast beef stew recipe, with tender chunks of beef, hearty vegetables, a rich broth, and simple seasonings that turn last night’s roast into a comforting meal.
This stew is my go-to solution when I have roast beef sitting in the fridge and need to stretch it into another dinner. My family actually gets excited about leftovers when they know this stew is on the menu. Plus, it tastes even better the next day!
Why You’ll Love This Leftover Roast Beef Stew
- Zero food waste – This recipe transforms your leftover roast beef and gravy into a completely new meal, so nothing goes to waste.
- Quick and easy – Ready in under an hour, this stew comes together much faster than traditional beef stew since the meat is already cooked.
- Budget-friendly – You’re getting two meals out of one roast, which stretches your grocery budget further while still feeding your family a hearty dinner.
- Simple ingredients – Just grab some basic vegetables and pantry staples, and you’re good to go—no fancy or hard-to-find ingredients needed.
- Comforting weeknight meal – This warm, filling stew is perfect for busy evenings when you want something satisfying without spending hours in the kitchen.
What Kind of Leftover Roast Beef Should I Use?
Any leftover roast beef will work great in this stew, whether it’s from a Sunday roast, pot roast, or even deli roast beef in a pinch. The beauty of this recipe is that it’s perfect for using up those odds and ends that might be a little dry or overcooked, since the stew will bring moisture and flavor back to the meat. Try to cut your beef into roughly equal-sized cubes so they heat through evenly, and don’t worry if some pieces are fattier than others – that fat will add flavor to your broth. If your leftover beef is particularly lean or dry, consider adding it later in the cooking process so it doesn’t get tough.
Options for Substitutions
This recipe is great for using up leftovers, and you can easily swap things around based on what you have:
- Leftover roast beef: Any leftover cooked meat works here – try roast pork, lamb, or even rotisserie chicken. Just add it near the end of cooking since it’s already cooked and just needs to heat through.
- Potatoes: Any type of potato will do the job. Russets, red potatoes, or Yukon golds all work fine. You can also use sweet potatoes for a slightly different flavor.
- Leftover gravy: If you don’t have leftover gravy, skip it and add an extra cup of beef broth. You can thicken the stew at the end with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) if you want it thicker.
- Fresh herbs: Don’t have fresh parsley and dill? Use 1 teaspoon of dried herbs instead, or try thyme and rosemary for a different flavor profile.
- Vegetables: Feel free to add or swap vegetables based on what’s in your fridge. Parsnips, turnips, mushrooms, or green beans all make good additions to this stew.
Watch Out for These Mistakes While Cooking
The biggest mistake when making leftover roast beef stew is adding the beef too early in the cooking process, which will turn already-cooked meat dry and tough – instead, add it during the last 15-20 minutes just to heat through and absorb the flavors.
Cutting your vegetables into uneven sizes means some pieces will be mushy while others stay hard, so aim for uniform 1-inch chunks of potatoes, carrots, and celery for consistent cooking.
Don’t skip browning your vegetables in the oil before adding the liquid, as this step builds flavor and prevents a bland, watery stew – just 5-7 minutes of sautéing the onions, carrots, and celery makes a noticeable difference.
If your stew seems too thin, resist the urge to crank up the heat and boil it rapidly, which can break down the potatoes into mush – instead, simmer gently and let it reduce naturally, or mix a tablespoon of cornstarch with cold water to thicken it up.
What to Serve With Leftover Roast Beef Stew?
This hearty stew is pretty much a complete meal on its own, but I love serving it with some crusty bread or warm dinner rolls for soaking up all that rich, beefy broth. If you want to make it feel a bit fancier, a side of buttered egg noodles or mashed potatoes works great too, even though there are already potatoes in the stew. For a lighter option, a simple side salad with a tangy vinaigrette helps cut through the richness of the stew. You could also serve it with some biscuits or cornbread if you’re going for more of a cozy, rustic meal.
Storage Instructions
Store: This stew actually tastes even better the next day once all the flavors have had time to meld together. Keep it in an airtight container in the fridge for up to 4 days. It’s one of those recipes that’s perfect for making on Sunday and enjoying throughout the week.
Freeze: Leftover roast beef stew freezes really well for up to 3 months. Let it cool completely, then portion it into freezer-safe containers or bags. I like to freeze individual servings so I can just grab one for a quick lunch or dinner.
Reheat: Warm the stew gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave it, but I find the stovetop gives better results. If it seems too thick after storing, just add a splash of beef broth to loosen it up.
| Preparation Time | 15-20 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 45-60 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 850-950
- Protein: 45-55 g
- Fat: 35-45 g
- Carbohydrates: 75-90 g
Ingredients
- 1/2 cup gravy (leftover or store-bought)
- 2 carrots (chopped)
- 2 cups beef broth (I prefer homemade)
- 2 tbsp vegetable oil
- 2 cups cubed cooked beef (leftover roast beef works perfectly)
- 4 potatoes (cut into 1-inch cubes)
- 1/4 tsp ground black pepper
- 1 tbsp tomato paste
- 2 celery sticks (diced)
- 2 garlic cloves (minced)
- 1 large onion (diced)
- 1 tsp salt
- 1 tbsp fresh parsley and dill (chopped)
Step 1: Prepare the Vegetables
- 1 large onion (diced)
- 2 garlic cloves (minced)
- 4 potatoes (cut into 1-inch cubes)
- 2 carrots (chopped)
- 2 celery sticks (diced)
Peel and chop the onion, garlic, potatoes, and carrots.
Dice the celery as well, and have all the vegetables ready for cooking.
Step 2: Sauté the Aromatics
- 2 tbsp vegetable oil
- 1 large onion (diced) from Step 1
- 1 tsp salt
Heat the vegetable oil in a large pan over medium heat.
Add the diced onion along with a pinch of salt, and fry until the onion turns golden and fragrant.
Step 3: Cook the Vegetables
- 4 potatoes (cut into 1-inch cubes) from Step 1
- 2 carrots (chopped) from Step 1
- 2 garlic cloves (minced) from Step 1
- 2 celery sticks (diced) from Step 1
Add the potatoes, carrots, garlic, and diced celery to the pan with the golden onion.
Stir everything together well to combine and begin softening the vegetables.
Step 4: Add the Beef and Simmer
- 2 cups cubed cooked beef
- 1/2 cup gravy (leftover or store-bought)
- 2 cups beef broth (I prefer homemade)
Add the cubed cooked beef to the pan, mixing it with the vegetables.
Pour in the gravy and beef broth, then stir to combine.
Cover with a lid and let everything simmer over medium-low heat until the vegetables are tender, about 20–25 minutes.
Step 5: Finish with Tomato Paste and Herbs
- 1 tbsp tomato paste
- 1/4 tsp ground black pepper
- 1 tbsp fresh parsley and dill (chopped)
Stir in the tomato paste and the chopped fresh parsley and dill.
Season with ground black pepper to taste and let it cook for another minute or two so the flavors meld.
I like to use fresh herbs here for a brighter, more vibrant finish.
Tasty Leftover Roast Beef Stew
Ingredients
- 1/2 cup gravy (leftover or store-bought)
- 2 carrots (chopped)
- 2 cups beef broth (I prefer homemade)
- 2 tbsp vegetable oil
- 2 cups cubed cooked beef (leftover roast beef works perfectly)
- 4 potatoes (cut into 1-inch cubes)
- 1/4 tsp ground black pepper
- 1 tbsp tomato paste
- 2 celery sticks (diced)
- 2 garlic cloves (minced)
- 1 large onion (diced)
- 1 tsp salt
- 1 tbsp fresh parsley and dill (chopped)
Instructions
- Peel and chop the onion, garlic, potatoes, and carrots. Dice the celery as well, and have all the vegetables ready for cooking.
- Heat the vegetable oil in a large pan over medium heat. Add the diced onion along with a pinch of salt, and fry until the onion turns golden and fragrant.
- Add the potatoes, carrots, garlic, and diced celery to the pan with the golden onion. Stir everything together well to combine and begin softening the vegetables.
- Add the cubed cooked beef to the pan, mixing it with the vegetables. Pour in the gravy and beef broth, then stir to combine. Cover with a lid and let everything simmer over medium-low heat until the vegetables are tender, about 20–25 minutes.
- Stir in the tomato paste and the chopped fresh parsley and dill. Season with ground black pepper to taste and let it cook for another minute or two so the flavors meld. I like to use fresh herbs here for a brighter, more vibrant finish.
