2013 – Gluten Free Living
Leftover Crockpot Roast Beef Stew is so delicious. For more years than I can think of I’ve made a crockpot beef stew out of leftover pot roast. This particular recipe is gluten free because I used gluten free flour when making the pot roast and it’s gravy, and gluten free flour to thicken the stew. The taste is marvelous and it’s such an excellent way to use up those leftovers!
The great thing about Leftover Crockpot Roast Beef Stew is that it’s never exactly the same each time. It depends on what leftovers you have in your refrigerator you’re trying to use up. Some of the tastes are the same but veggies can change and herbs can change depending on what you have on hand and what tastes you want to incorporate.
I started making beef stew this way (in addition to making it from scratch) shortly after we married as a way to economize. We found out very quickly that this a marvelous way to make stew. Adding the leftover pot roast gravy to the stew adds an amazing savory blend that can’t be beat.
We love this delicious Leftover Crockpot Roast Beef Stew — and the great thing about it is you cook it in the slow cooker! You just throw everything in the crockpot and let it cook! A few hours on high will do it, or about 5 hours on low. The slow cooking method merges all the flavors together. Such a great comfort food to serve on cold winter nights. It’s a great way to use up leftover steak, too.
If you’re looking for an easy stew recipe and ways to use up the leftovers from pot roast, you may want to try out this recipe. It’s delicious, hearty, filling, and so satisfying.
When I initially published this recipe in January 2013, I had just begun my experimentation with gluten free recipes. I was also still using an iPhone for a camera so my pictures were less than totally pleasing. I’ve been systematically remaking all my first year recipes so I can retake the pictures and make each post more eye-appealing.
I recently remade this recipe (July 2015) and took some new pictures. I followed the recipe pretty much just like the first time I posted it but, as stated above, you can add other veggies if you have them on hand. This recipe is a keeper. Our family loves this favorite way of making Beef Stew. I hope you will too.
Leftover Crockpot Roast Beef Stew is amazing.
The wonderful flavors of gravy, juice from the tomatoes, Worcestershire sauce and herbs make this stew incredible.
This stew is filled with celery, onions, green beans, tomatoes, carrots, potatoes, mushrooms, garlic, and leeks. This is a great way to use up leftover veggies like corn, green beans, lima beans, or peas. Serve with gluten free bread or over gluten free noodles.
Here’s what I did.
I used these ingredients.
Spray a large 6-quart crockpot with cooking spray. Here are the leftovers I used: roast beef, roast beef gravy, red potatoes, baby carrots, onions and steak.
Add fresh mushrooms, celery, leeks, more onions and green beans.
Add canned tomatoes, spices, seasonings and Worcestershire sauce.
Add minced garlic, bay leaves and broth. Stir ingredients carefully so bay leaves aren’t torn. Cover crockpot. Cook on high for about 2 1/2 to 3 hours or on low for about 5 hours. Don’t overcook the stew or the meat will shred and potatoes will start disintegrating and fall apart.
Place gluten free flour in a bowl. Mine was composed of white and brown rice flour, tapioca starch and potato starch. Add about an equal amount of water. Whisk together. Add flour mixture to stew mixture.
Stir all ingredients together. Heat through and serve. Remove bay leaves and discard.
Your family will love this tasty, comforting stew. Serve with rolls or bread, on top of noodles, or with a side salad or sandwich. Leftover Crockpot Roast Beef Stew is a great way to use up leftovers in your refrigerator. I’ve even made it from leftover casseroles before!
Here’s the recipe.
LEFTOVER CROCKPOT ROAST BEEF STEW
(My own concoction)
- 4 cups cooked roast beef, chopped
- 1 cup cooked beef from T-Bone steak (or other steak, or more or less roast beef as desired)
- 3 cups cooked red potatoes, quartered
- 1 ¼ cups cooked baby carrots, halved
- 1 large onion, diced, or separated and cut into rings
- 2 ribs celery, sliced, including celery leaves
- 2 ½ cups leftover gluten free roast beef gravy
- 4-oz. sliced mushrooms, undrained, or about 8-oz. sliced fresh mushrooms
- 1 leek, green top removed, sliced
- 1 heaping tablespoon minced garlic from a jar, or one very large clove garlic, minced
- 2 14.5-oz. cans stewed tomatoes or 1 29-oz. can whole tomatoes
- 1 cup of green beans, ends removed
- ¼ cup fresh thyme leaves or about 1 tsp. dried thyme
- 1 tsp. fresh chopped sage leaves or about ½ tsp. dried sage
- 1 tbsp. fresh or dehydrated chives, snipped or diced
- 1 tbsp. parsley
- ½ cup of chicken, vegetable, or beef broth
- ½ cup water (or 1 cup of broth)
- 3 bay leaves
- ¾ tsp. salt
- ½ tsp. pepper
- 1 tbsp. Worcestershire sauce
- ¼ cup gluten free flour
- ¼ cup water
- Spray 6-qt. crock pot with cooking spray.
- Add all ingredients except bay leaves.
- Stir together.
- Add bay leaves carefully so they don’t tear.
- Heat on low about 5-6 hours or until done or on high about 2 ½ to 3 hours.
- Remove bay leaves.
- Whisk gluten free flour with water.
- Stir into stew.
Leftover Crockpot Roast Beef Stew is also a great comfort food to take to friends or family who need meals. They can reheat it anytime.
We love beef stew made this way. Adding gravy to the recipe adds amazing taste. You can also use tomatoes that are starting to get soft rather than canned tomatoes if you prefer. I used regular stewed tomatoes for this recipe, but if you want a little zip you can use Mexican-style stewed tomatoes.