Leftover Beef Stew — Don’t Throw That Pot Roast Away
Do Not Throw That Pot Roast Away
This leftover beef stew is what happens at my house the day after pot roast. The roast is gone, but there’s still a container of tender beef, a few potatoes and carrots, and maybe a little gravy sitting in the fridge, and every bit of it is about to become a whole new dinner. I melt some butter in my Dutch oven, build a quick gravy right in the pot, add the leftovers, and let it simmer while the biscuits bake. Thirty minutes later I’m calling everybody to the table, and nobody can tell it started as leftovers.
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Watch me turn leftover pot roast into beef stew from start to finish — or scroll down for the full printable recipe card.
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Leftover Beef Stew
Start CookingIngredients
- 2-3 tbsp salted butter or extra virgin olive oil
- 1 onion diced
- 1-2 stalks celery diced
- 1-2 tsp garlic powder
- salt to taste
- black pepper to taste
- 1 tsp dried thyme
- ½ cup tomato paste
- 4 cups beef broth see notes for a Better Than Bouillon swap
- 1/2-1 cup leftover gravy or 1 brown gravy packet — see notes
- 2-3 tbsp Worcestershire sauce
- 1-2 cups leftover pot roast diced
- 1 cup carrots leftover, sliced
- 1 cup russet potatoes leftover, diced
- 1 can corn or leftover corn
- 1 can cut green beans or leftover green beans
- 1-2 bay leaves
Don’t Want to Plan? I Got You.Every Saturday I share a full week of dinners, sides, and a dessert — with the grocery list already done. Come grab this week’s Weekly Meal Plans!Equipment
Method Start Cooking
- Melt the butter (or heat the olive oil) in the bottom of a large Dutch oven or stock pot over medium heat. Add the onion and celery and sauté until softened.
- Add the garlic powder and cook briefly, 30 seconds to a minute. Season with salt, pepper, and thyme.
- Stir in the tomato paste. If you’re making your own gravy instead of using leftover gravy or a packet, see the notes.
- Add the beef broth, gravy, and Worcestershire sauce, scraping up the browned bits from the bottom of the pot.
- Add the leftover pot roast, carrots, potatoes, corn, green beans, and bay leaves. Stir well until all the seasoning is mixed in.
- Bring to a boil, then reduce to a simmer and let it cook for at least 30 minutes, stirring now and then. Remove the bay leaves, taste, and adjust the salt, pepper, and garlic powder. Serve with warm bread or biscuits.
Nutrition
Video
Notes
Four Weeks of Family-Friendly FoodWhen people gather, I cook. Four weeks of the dinners my crowd asks for — planned, tested, and shopped for. Come see what’s in the cookbook →Why This Leftover Beef Stew Works
The secret to a good leftover beef stew is that the hard part is already done. The beef was slow-cooked until it fell apart, and the potatoes and carrots soaked up all that roast flavor the first time around. So there’s no browning meat and no waiting hours for it to get tender. You’re really just making a rich, tomato-y gravy and letting everything get acquainted in the pot. If you don’t have leftovers yet, start with my Sunday Pot Roast with Potatoes and Carrots and plan on making this the next night.
I make it in my 7.5-quart Lodge Dutch oven , which is big enough that I can make a batch and a half for my crowd. I start with butter, onion, and celery, then garlic powder, salt, pepper, and thyme, and then a good amount of tomato paste. I use a tube of tomato paste so there’s no half-empty can left in the fridge. Then comes the gravy. If you have leftover gravy from the roast, use it. That’s the perfect amount and the best flavor. If not, a gravy packet works, or you can do what I did in the video and make your own with a little flour right in the pot.
After that it’s four cups of beef broth and a generous splash of Worcestershire sauce , because I don’t think you can have beef stew without it. When I’m out of broth, I use water and a heaping spoonful of Better Than Bouillon beef base instead. Then in go the meat, the potatoes, and the carrots, plus a can of corn or green beans if you have them. It comes to a boil, drops to a simmer, and thickens up beautifully in about 30 minutes.
A Few Things That Make Leftover Beef Stew Even Easier
- Use the leftover gravy first. If there’s gravy left from your pot roast, it is the best thing you can put in this stew. Half a cup to a cup is perfect. No gravy? A brown gravy packet or about 1/4 cup of flour stirred in after the tomato paste does the same job.
- Be generous with the Worcestershire. Two to three tablespoons of Worcestershire sauce is what gives this stew that deep, savory flavor. Don’t be shy with it.
- Don’t let the leftover vegetables go to waste. Corn, green beans, peas, whatever was on the table with the roast can go right into the pot. That’s the whole point of this recipe.
- Out of broth? Water and bouillon work just as well. Four cups of water plus a heaping teaspoon of Better Than Bouillon beef base is exactly what I used in the video.
- Don’t forget the bay leaf, and don’t forget to take it out. I almost forgot to add it, and you’ll want to fish it out before you serve. Nobody wants to find a bay leaf in their bowl.
Leftover Beef Stew FAQ — The Questions I Get Every Time
How long do I simmer leftover beef stew?
Bring it to a boil, then turn it down and let it simmer for at least 30 minutes. With about 10 minutes of chopping and sautéing up front, the whole thing comes together in around 50 minutes. Because the meat and vegetables are already cooked, you’re really just letting the flavors come together and the gravy thicken.
Can I make leftover beef stew without leftover gravy?
Yes. Leftover gravy is my first choice, but a packet or a jar of brown gravy works great. You can also make your own right in the pot like I did in the video. After you stir in the tomato paste, sprinkle in about 1/4 cup of flour, let it cook for a minute, and then add the broth.
Can I use Better Than Bouillon instead of beef broth?
Absolutely, and that’s what I did in the video. Use 4 cups of water and a heaping teaspoon of Better Than Bouillon beef base . If the stew gets too thick while it simmers, just add a little more water or broth.
How long does leftover beef stew keep?
According to USDA’s leftovers guidance, leftovers keep 3 to 4 days in the refrigerator or 3 to 4 months in the freezer. Make this stew within a few days of cooking your pot roast, refrigerate it promptly, and reheat it until it reaches 165°F. It freezes well, so I like to tuck a container away for a busy night.
What else can I add to leftover beef stew?
Any leftover vegetables from your roast dinner. A can of corn and a can of green beans are already in the recipe, and peas, mushrooms, or extra potatoes all work too. If it’s in the fridge and it went with the roast, it can go in the stew.
What do I serve with leftover beef stew?
Warm biscuits, every time. That’s what I made while the stew simmered, and they’re perfect for soaking up the gravy. Crusty bread or cornbread are great too.
How do I make leftover beef stew for a crowd?
This recipe makes about 6 servings, and I usually make a batch and a half for my family. Use the servings slider on the recipe card to scale it up, and use a big enough pot. My 7.5-quart Dutch oven handles a batch and a half with room to spare.
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More Cozy Beef and Soup Recipes You’ll Love
- Sunday Pot Roast with Potatoes and Carrots — the Sunday dinner that makes this stew possible. Make it first and plan on stew the next night.
- Daddy’s Famous Crockpot Chili — the chili my husband is famous for, with a secret ingredient.
- Broccoli Cheddar Soup — the first thing I make when it finally feels like fall.
- Classic Beef Stroganoff — my daughter’s favorite dinner, and easy on the budget.
- Pot Roast Philly Cheesesteak Sandwiches — the other way I use up leftover pot roast. No one will ever know they started as leftovers.
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Leftover Beef Stew — About Stephanie’s Recipes
Stephanie Longstreth is the home cook, mom, and storyteller behind StephanieCooksForACrowd.com. She cooks for a family of seven in Florida — five kids, two cats, and one husband who appreciates a good meal. Four of her children came home through adoption, and family stories are woven into everything she makes and shares. Find her crowd-friendly recipes, weekly meal plans, and real family life on TikTok, Instagram, YouTube, and Pinterest @stephaniecooksforacrowd.