Wednesday, July 20, 2011

Make Leftover Steak Into Beef Stew

Two nights ago I made london broil and like usual, we had about half of it left over. Normally it would get thrown in the trash a few days later but I was determined not to let it go to waste so I made some stew and put it over egg noodles. YUM!








Beef Stew
Yields: 3-4 servings

3/4-1 lb leftover steak or london broil, cut into bite size pieces (you can use up to 2lbs for a meatier stew)
1 cup carrots, chopped
1 cup sweet onion, chopped (about 1/2 large onion)
1 cup celery, chopped (about 2 large stalks)
2 potatoes, cut into 1 inch pieces (I used russet potatoes)
2 cloves garlic, minced
2 bay leaves
2 cups beef broth or stock
1 1/4 cup water
2 tbsp olive oil
2 tsp flour (to be mixed with 1/4 cup water)
salt and pepper

Chop all vegetables and set aside. Put olive oil in a large pot over med-high heat. Drop onions into pot and let them cook down until soft and somewhat translucent. Add garlic and let brown for a few minutes. Add the meat, carrots, celery, potatoes and bay leaves. Season with salt and pepper. Let cook for about 10 minutes. Add beef broth/stock and 1 cup of water. Bring up to a boil and then lower to med-low heat. Cover, and let simmer for 15 minutes. Add 2 tsp flour to 1/4 cup warm water and mix well. Pour into stew while stirring. This will help thicken the sauce. Simmer uncovered for 5 minutes or until sauce thickens to desired consistency. Season with salt and pepper to taste.

Serve in a bowl by itself or over rice or egg noodles.

Enjoy!


3 comments:

  1. I stumbled across this site when doing a google search for recipes using leftover steak. This sounds great, making it for dinner tonight.

    ReplyDelete
  2. Found this the same way and made it that night - enjoyed. Will be making again tonight but this time will transfer to pie dish and cover with puff pastry - just for something different. Family will eat a pie on a summer night but not a stew.

    ReplyDelete

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