Best 3 Leftover Beef Stew Ragu Recipes
When you have leftover beef stew ragu, you have a versatile and flavorful ingredient that can be transformed into a variety of delicious meals. From hearty soups and flavorful casseroles to savory pies and comforting pasta dishes, the possibilities are endless. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, there's a recipe out there that will turn your leftover beef stew ragu into a culinary masterpiece.
Check out the recipes below so you can choose the best recipe for yourself!
LEFTOVER ROAST BEEF STEW
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
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.
BEEF RAGù RECIPE BY TASTY
Here's what you need: ribbon pasta, olive oil, beef chuck roast, oxtail, onion, carrot, celery, garlic, tomato paste, red wine, beef stock, diced tomato, fresh thyme, fresh oregano, fresh rosemary, bay leaves, fresh parsley
Provided by Jody Duits
Categories Dinner
Yield 6 servings
Number Of Ingredients 17
Steps:
- Season the meat on all sides with salt and pepper.
- Heat a large heavy pot with a lid over medium-high heat. Add a tablespoon of olive oil and brown the meat in batches until a crust forms, turning to ensure even color on all sides.
- Once one batch is done, set aside in a bowl or plate with a lip, add another fresh tablespoon of olive oil and continue until all the meat is brown.
- Add another tablespoon of oil to the pan and sauté the onion, carrot, celery, and garlic until softened, about 3-4 minutes.
- Pour in the wine and let it boil off and reduce until barely any remains in the pan.
- Next, add the browned meat back to the pan, along with the tomato paste. Stir until tomato paste is coating all the ingredients and allow the paste to toast slightly.
- Pour in the tomatoes, stock, and herb bundle and stir, bring to a simmer and cover with a lid.
- Allow to simmer for 3 hours, stirring occasionally. Alternatively, if your pot and lid are oven safe, cook in a 325˚F (170˚C) oven for 3 hours.
- Remove the herb bundle and beef shank.
- Pull the meat from the oxtail. Using a fork or tongs, discarding the bone and any extra cartilage or extra fat. Add the meat back to the ragu and stir.
- Skim off any extra fat from the top of the ragu.
- Cook pasta in boiling salted water until al dente. Reserve 1 cup (120 ml) of the pasta water before draining.
- Add a few ladlefuls of ragu, the pasta, and a splash of pasta water to a large pot, gently stir to coat the pasta in the ragu.
- Add a handful of cheese and stir to melt into the sauce.
- Garnish with more cheese and fresh parsley before serving.
- Enjoy!
Nutrition Facts : Calories 995 calories, Carbohydrate 111 grams, Fat 30 grams, Fiber 6 grams, Protein 57 grams, Sugar 18 grams
POT ROAST RAGU
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
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.
Tips:
- Use leftover beef stew: This is a great way to use up leftover beef stew and make a new meal out of it.
- Add vegetables: Feel free to add your favorite vegetables to the ragu, such as carrots, celery, onions, garlic, mushrooms, or zucchini.
- Use a variety of herbs and spices: This will help to give the ragu a complex and flavorful taste.
- Simmer the ragu for a long time: This will help to develop the flavors and tenderize the meat.
- Serve the ragu over pasta, rice, or mashed potatoes: This is a classic way to serve ragu, but you can also use it as a filling for tacos, burritos, or quesadillas.
Conclusion:
Beef stew ragu is a delicious and versatile dish that can be made with a variety of ingredients. It's a great way to use up leftover beef stew, and it's also a great way to get your daily dose of vegetables. So next time you have some leftover beef stew, don't throw it away! Make this beef stew ragu instead. You won't be disappointed.
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