In this video, Betty shares her secrets of making fabulous beef stew from leftover roast beef from the night before. Always
better the second time around!
Tags:Beef Stew from Leftovers and Gravy Recipe,beef gravy,beef leftovers,beef recipe,beef stew,bettyskitchen,cooking tips,Gravy Recipe
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Hi, I'm Betty. Welcome to Betty’s Kitchen. We’re going to be doing beef’s stew, today. And it’s going to be made from our leftover crock-pot eye of round beef roast that we did last night along with gravy. I had this much leftover roast beans chunked into cubes now and I have this much leftover gravy, it does not really matter how much you have leftover if you have a reasonable amount. You have three chunks and then forget it don’t try this recipe. If your gravy is gone you can try a package gravy mix, they're very to put together I think you just add water and stir them on the stove a minute and they're gravy, so you could do that if you want to but it doesn’t really matter what quantity the taste on this going to vary a little bit from time to time.
Also I would like to point out that I had a two pound eye of round beef roast because there was just my husband and myself. And I knew that that would make one meal and the leftovers would make the beef stew. If you have larger family and then you might want to stick two of those eye of round beef roast in your crock-pot and have plenty, so that there would be enough leftover and there would me more gravy as well and you can go ahead with this recipe.
And let's get back to our making of beef stew I'm going to set aside my chunked beef and my beef gravy. And we’ll take care of the preparation of the vegetables. I have two Idaho baked potatoes here. I've already chunked up two of those and I have them sitting in water if you don’t put water over them it would turn brown. So these are just here to show you how many and I'm going to do the sinking pour off this water. Keep that running and comb your hair just hold it back with your hand.
And these chunks are about three quarters of an inch cube. It doesn’t matter. I've make them good bit size not master chopped into little fine pieces. Now, for my carrots I've chosen to use what they call pealed mini carrots because I don’t like to have to do a lot of preparation. This real dry and have to washed, I've been in this bag for some other preference and it is 16 ounce bag and it looks like I've used just about a quarter of it I would suggest half of it to go in here. So I'm going to hold back on a quarter of it here and just some carrots in really quite whatever you like.
If you like the taste of carrots a lot then put a lot of carrots, it’s up to you. I'm leaving that much in my bag, so basically I have used probably about half of bag of those mini carrots. And then when it comes to my onion I need one of those inside and I have pealed on of those and it just needs few chunks so you can take a peering knife just but it in half and then you can just that into a slices I'm going to about to fall on there for now.\
And then for each slice that needs to go in half. Meaning that you can probably know and do this without a cutting board to cutting up toward your hand, just watch that carefully, so this are just slices of onion and the slices are halve. You want big chunks of onion in there now try to get around all of those and halve them. And I think that’s about it and I don’t see anything that is a whole—
Mixing is instead of cooking this in water or along with the beef, I'm only giving it some extra flavor. You probably had noticed if you have followed my cooking that I use condensed soups that are flavored beefs comes made and beef bullion or I'm sorry big broth, you can use beef bullion like two of those, just kind of different flavors but pretty much the same. And you see it comes up to about there, so it will cook nicely and what I'm going to do is put on the stove turn it on and let it cook until it is done or pretty much done. Because it’s going to continue cooking with the beef and gravy, I will be using a fork to test and when I put that fork into a carrot or paste of potato.
It should give a little resistance but not much. So I'm not saying that is going to be about 25 minutes or so. All that you know, the time exactly, so that goes under the stove and gets turned on there's no there or anything. Let's just let that cook. Now, coming to the beef, we have the chunked beef it goes right in a large pot. And our left over gravy that was made last night to go with this beef, now it does not come out, so there it goes, goes in that little pot. I will let you use your judgment on this. I like the flavor of tomato sauce in here but just maybe half a can. This is an eight ounce can so I'm just going to pour probably half of it in there. You might like it all in there or you might like nothing in there.
And then I've got one cup of hot water, just get that from the tap that we find. And I'm going to blend this together and then I will heat this and you can kind of see the direction I'm going. Ones this gets heated, then I will combine with my vegetable mixture with which is cooked. I will drain that, I don’t want the extra broth in here because the gravy is going to give the flavor to this, that I’ll cook this, I’ll cook the vegetables and there will be one pound of sac and that will be to add to green piece. But these you have to be gentle with you want to wait into the last 15 minutes or so and add a little, let's say probably quarter of a bag of this. These are 16 ounces so about quarter of that will do it.
So I’ll come back and we’re ready to combine this together not only the professionals are done, so seeing that. We cook this to fish well it doesn’t tell they are done that means that the potatoes are not mushy. They're firm but they have absorbed this nice flavor of the broth. So I'm going to turn off the stove there and you come over here and use a colander to give that broth where it moved. Some of vegetables are contained right there and they're nice and flavorful. That’s the whole purpose of your broth.
Now, you have a lot of broth leftover, you don’t need to throw that away, you could always use a percent thin like if you wanted to put some mushrooms and green pepper onion slice and dip in it and then you could cook and we get that nice beef flavor. You're going to put it along with this less of swish cheese on top of the hamburger. So you don’t have to throw that away. That our purpose was to get that nice flavor into the vegetables and now the vegetables go into the stew. We don’t want to over power the flavor of the beef gravy. So we’re not putting that beef broth in here.
Now, this looks like it needs more water. I've got two cups sitting by here. So I'm just kind of put in the two cups of water that you could take all of that and I’ll watch this as it cooks and I probably that it cooked an hour or two and then about 15 minutes before it looks like its ready to serve I’ll put in four ounces of frozen peas and let those cook. And I’ll come back and show you the finish result.
Now, beef stew is ready and I’d like to remind you that I did cook the vegetables for 20 minutes before I added them to the meat mixture meaning bread mixture. And then I have cooked this for one hour after which I put in four ounces of green peas that were frozen and cooked them for 15 minutes. So it has this nice texture that you can see and it’s bubbling over here, over the fire. So I'm going to turn this off and bring this over to my counter. Now, this is a hearty dish as you could see. Its lovely and it taste great, you can serve it into a nice casserole on dish like this, put it in your table and pass it around for people to put into individual dishes or just done it directly from the pot into some kind of serving dish like this bowl.
But you'll get these nice big chunks of meat, potatoes, carrots and those little specs of peas to color it up. You don’t want the peas overcooked so you can see this is the kind of dish we’re getting and it scrunches, it’s good for holiday, its also good even in the summer, I think you’ll love it.