Leftover Roast Beef Stew
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 278.4
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 485.1 mg
- Total Carbs: 30.9 g
- Dietary Fiber: 4.6 g
- Protein: 29.5 g
View full nutritional breakdown of Leftover Roast Beef Stew calories by ingredient
Introduction
My family doesn't eat a whole roast, so I cube the leftovers and make them into stew the next day. My kids don't like celery, but this would be great with celery in it. My family doesn't eat a whole roast, so I cube the leftovers and make them into stew the next day. My kids don't like celery, but this would be great with celery in it.Number of Servings: 6
Ingredients
-
1.5 lbs cooked eye of round (or any other pot roast) leftovers, cubed.
2 potatoes, with skin, cubed.
About 10 baby carrots, chopped however you like them.
1 cup frozen peas
1 envelope Lipton onion soup mix mixed in 4 cups water.( I put this on the roast, but if you are not using leftovers, you will need to add it)
1 TBSP garlic powder
.5 tsp pepper
1 TBSP worchestire sauce
Adjust seasonings to taste.
Directions
Place roast cubes, potatoes, carrots, onion soup and water in crock pot and cook on low for 6 hours or high for 2-3 hours. During last 20 minutes or so, add frozen peas and seasonings so they don't lose their flavor in the cooking process.
Number of Servings: 6
Recipe submitted by SparkPeople user AMMONS_GIRL.
Number of Servings: 6
Recipe submitted by SparkPeople user AMMONS_GIRL.
Member Ratings For This Recipe
-
LUVLIFE
-
DIANNEMT
-
HAPPYELF