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Leftover Crockpot Roast Beef Stew | Can't Stay Out of the Kitchen

Leftover Crockpot Roast Beef Stew

Teresa Ambra
We love Leftover Crockpot Roast Beef Stew. This tasty beef stew recipe uses leftover pot roast. It's a great way to use up leftover veggies, too. Excellent way to economize you meals without having to eat the same leftovers day after day! Great comfort food recipe especially during cold, blustery nights. I used gluten free gravy and gluten free flour but it works just as well with regular flour as well.
3.93 from 13 votes
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Prep Time 25 minutes
Cook Time 6 hours
Total Time 6 hours 25 minutes
Course Main Dish, Soups, Stews & Chowders
Cuisine American
Servings 10
Calories 324 kcal

Equipment

  • 1 large crockpot
  • 1 sharp knife to cut the vegetables
  • measuring cups
  • measuring spoons
  • 1 wooden spoon
  • 1 soup ladle
  • 1 small bowl
  • 1 whisk

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 or make your own from a gravy packet, if desired
  • 4 oz. can mushrooms sliced, undrained
  • 1 leek green top removed, washed thoroughly and diced or sliced
  • 1 heaping tablespoon minced garlic from a jar or one very large clove garlic
  • 29 oz. can stewed tomatoes or two 14.5 oz cans or substitute whole canned 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. dried parsley
  • 1/2 cup chicken, vegetable or beef broth
  • 1/2 cup water or 1 cup of broth
  • 3 bay leaves
  • 3/4 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 tbsp. Worcestershire sauce
  • 1/4 cup gluten free flour or use regular 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. (Or use regular flour if you don't need to make the recipe gluten free).
  • 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.
 
 
NOTE: You can use regular flour as well if you don't need the recipe to be gluten free.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 324kcalCarbohydrates: 20gProtein: 27gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 83mgSodium: 777mgPotassium: 858mgFiber: 3gSugar: 7gVitamin A: 2869IUVitamin C: 18mgCalcium: 85mgIron: 5mg
Keyword beef, beef stew, carrots, crockpot, leftover beef stew, pot roast, potatoes
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