Leftover Crockpot Roast Beef Stew
Tasty beef stew recipe using leftover pot roast. This is a great way to use up leftover veggies, too. Leftover Crockpot Roast Beef Stew uses gluten free gravy and gluten free flour.
Ingredients
- 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 1/4 cups cooked baby carrots halved
- 1 large onion diced
- 2 ribs celery sliced
- 2 1/2 cups leftover gluten free roast beef gravy
- 4 oz. can mushrooms sliced, undrained
- 1 leek green top removed, diced or sliced
- 1 heaping tablespoon minced garlic from a jar or one very large clove garlic
- 2 14.5-oz. cans stewed tomatoes or 1 29-oz. can whole tomatoes
- 1 cup green beans ends removed
- 1/4 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
- 1/2 cup chicken vegetable
- 1/2 cup water or 1 cup of broth
- 3 bay leaves
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 1 tbsp. worcestershire sauce
- 1/4 cup gluten free flour
- 1/4 cup water
Instructions
- 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.
Notes
NOTE: Any vegetable will do: peas, green beans, lima beans, and corn are a few examples.
NOTE: You do not have to use leftover steak in the recipe. I was trying to use it up so I added it to the stew.
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