Best 3 Leftover Beef Stew Ragu Recipes

Indulge in a culinary journey with our delectable Leftover Beef Stew Ragu, a symphony of flavors that transforms your leftover beef stew into a hearty and versatile dish. This versatile creation can be effortlessly transformed into a flavorful lasagna, hearty beef stew soup, comforting shepherd's pie, savory beef empanadas, or tantalizing spaghetti and meatballs. With each recipe, you'll embark on a culinary adventure, discovering new dimensions of taste and creativity.

Let's cook with our recipes!

ITALIAN BEEF RAGU

Italian Beef Ragu image

A classic Italian beef ragu that's easy and packed full of flavour! This ground beef ragu is made using only a few simple ingredients and can be used in so many ways. Toss it with fresh tagliatelle pasta, make it into lasagne with bechamel sauce or use it as a filling for homemade ravioli for a truly authentic Italian meal. Find step by step photos and instructions below.

Provided by Emily Kemp

Categories Main Course

Time 2h45m

Number Of Ingredients 10

Ingredients

1 carrot
1 white onion
1 stalk celery
8.8 oz 250g ground beef (mince) ((250g))
8.8 oz 250g ground pork (mince) ((250g))
2 cups sieved tomatoes (passata) ((470g))
1 cup (230ml) red wine ((240ml))
4 cups beef stock ((1 litre))
1 tbsp olive oil
1 pinch salt and pepper

Steps:

Finely chop the carrot, onion and celery and sweat the vegetables gently in a large frying pan with the olive oil. Once the vegetables are soft add the ground beef and pork and cook until browned.
If there is a lot of excess fat in the pan, drain some out. Add the red wine and reduce by half. Once the wine has reduced by half add the passata and half of the beef stock and a pinch of salt and pepper.
Stir the sauce and let it simmer on a low heat for 2 and a half hours topping up the rest of the stock as it reduces.
Tip: Remeber to check on the ragu every now and then to stir it and add extra stock or water if needed.
To serve with pasta add cooked pasta into the ragu and toss or use as desired.

Nutrition Facts : Calories 547 kcal, Carbohydrate 12 g, Protein 33 g, Fat 36 g, SaturatedFat 13 g, Cholesterol 119 mg, Sodium 457 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

POT ROAST RAGU

Pot Roast Ragu image

This hearty sauce comes together in considerably less time than traditional ragus thanks to the addition of leftover Pot Roast.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Number Of Ingredients 13

Ingredients

2 tablespoons extra-virgin olive oil
1 medium shallot, finely chopped
2 cloves garlic, minced
1/2 cup dry red wine
2 cups finely chopped leftover Pot Roast and vegetables
1/2 cup leftover gravy or homemade or low-sodium canned beef stock
1 twenty-eight-ounce can whole plum tomatoes, roughly chopped, with juice
1 teaspoon chopped fresh thyme
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Cooked pappardelle or other pasta
Freshly grated Parmesan cheese, for garnish
Crushed red-pepper flakes (optional), for garnish

Steps:

Heat olive oil in a large skillet over medium heat. Add shallot and garlic, and cook until softened, about 3 minutes. Add wine, and cook until most of the liquid has evaporated. Add chopped pot roast, vegetables, gravy or beef stock, tomatoes, and thyme.
Bring to a boil, and reduce to a simmer. Cover; cook 30 minutes for flavors to blend and for sauce to thicken slightly. Season with salt and pepper.
Serve hot over cooked pasta, garnished with grated Parmesan cheese and red-pepper flakes, if desired.

LEFTOVER ROAST BEEF STEW

Leftover Roast Beef Stew image

It only takes about an hour to change leftover roast beef or leftover steak into a new dish. This recipe is from Kalyn's Kitchen blog: http://kalynskitchen.blogspot.com/2005/11/leftover-roast-beef-italian-stew.html

Provided by Sandylee

Categories Stew

Time 1h15m

Yield 2-3 serving(s)

Number Of Ingredients 10

Ingredients

1/2 onion, chopped
1/2 green pepper, chopped
1 tablespoon olive oil
8 -10 ounces leftover roast beef or 8 -10 ounces steak
2 cups beef stock (or 1 can beef broth)
1 cup roasted tomatoes or 1 (14 1/2 ounce) can diced tomatoes
1/2 tablespoon dried oregano
1/2 tablespoon dried basil
1 cup mushroom, cut in large chunks
1 tablespoon chopped fresh basil

Steps:

Cut onion and green pepper into 3/4 inch pieces, and roast beef and mushrooms into 1 1/2 inch pieces.
In heavy dutch oven, sauté onions in olive oil for 3 minutes, add green pepper and sauté 3 minutes more.
Add beef, stock, tomatoes, oregano, basil, and mushrooms, reduce heat to very low, and simmer 45 minutes, stirring occasionally.
Taste for seasoning, add salt and pepper if desired.
Add fresh basil when stew has cook to desired consistency and cook 5-10 minutes more.
Serve hot.

Tips:

Use high-quality beef for the best flavor. Look for chuck roast, short ribs, or brisket.
Brown the beef well before braising. This will help develop flavor and color.
Use a variety of vegetables in your stew. This will add flavor, texture, and nutrients.
Simmer the stew for at least 1 hour, or until the beef is tender. The longer you simmer it, the more flavorful it will be.
Season the stew to taste with salt, pepper, and herbs. You can also add a bit of red wine or Worcestershire sauce for extra flavor.
Serve the stew over mashed potatoes, rice, or noodles. You can also top it with a dollop of sour cream or yogurt.

Conclusion:

Leftover beef stew is a delicious and versatile dish that can be used in a variety of ways. Whether you're reheating it for a quick and easy meal or using it as a base for a new dish, there are plenty of ways to enjoy this classic comfort food. So next time you have leftover beef stew, don't be afraid to get creative and experiment. You might just be surprised at how delicious it can be.