Tuesday, October 20, 2009

Left Over Roast Beef Stew

I never know what to do with left over roast. But this roast was so good I just couldn't let it go to waste. So I decided to make beef stew... nothing screams "Fall" more than beef stew. My boys devoured this. And it was so fast since the roast was already cooked. Dinner was ready in about 30 minutes, come on, who doesn't love a fast meal!

Left Over Roast Beef Stew
2-3 cups left over roast, roughly chopped
3 large carrots, sliced
1 rib of celery, chopped
4-5 small red potatoes, cut into cubes
1 med onion , sliced
2 t minced garlic
4 T butter
4 T flour
2 cans (14.5oz) beef broth
1/2 t paprika
1 T Worcestershire sauce
2 T tomato sauce
a dash of allspice or ground cloves
1 bay leaf
salt and pepper to taste
fresh chopped flat leaf parsley

Melt butter in soup pot and saute carrots, celery, potatoes, onion and garlic for about 5 minutes. Add flour and cook for another minute. Add broth and spices, Cook until the broth thickens. Than add roast and bay leaf. Simmer on low with the lid on for about 20 minutes or until veggies are tender. Add chopped parsley and salt and pepper to taste.
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