Leftover roast beef stew

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 167.4
  • Total Fat: 6.4 g
  • Cholesterol: 43.7 mg
  • Sodium: 436.0 mg
  • Total Carbs: 11.6 g
  • Dietary Fiber: 2.0 g
  • Protein: 15.9 g

View full nutritional breakdown of Leftover roast beef stew calories by ingredient


Great way to use up that tough roast beef and get your vegetables. Great way to use up that tough roast beef and get your vegetables.
Number of Servings: 6


    1/2 cup onions, chopped
    1/2 green peppers, chopped
    1 tablespoon olive oil
    8-10 oz. leftover roast beef
    2 cups fat free chicken broth (or beef broth)
    1 can diced tomatoes
    1/2 Tablespoon oregano
    1/2 Tablespoon dried basil
    1 cup quick cooking barley


1. Chop onion and green pepper into 3/4 inch pieces and roast beef int 1 1/2 inch pieces.

2. In heavy pot saute onions and green peppers until tender but totally cooked.

3. Add stock, tomatoes, oregano and basil bring to a slight boil and reduce heat to a simmer. Cover and simmer about 35 minutes, stirring occasionally.

4. Add barley and simmer another 10 minutes until barley is done.

5. Taste for seasoning adding salt and pepper if desired.

6. Serve hot.

Number of Servings: 6

Recipe submitted by SparkPeople user MAMAWEB5TER.