What Can You Do With Leftover Beef Stew
I of my favourite things in the earth is coming home from work and raiding the fridge for leftovers.
Y'all know, like when y'all've had a really awful day at work and so yous remember the leftover curry you lot have in your fridge?
Or when you take a reeeeally tedious salad for lunch, and so spend the residual of the afternoon dreaming of the leftover Thai noodles you're going to inhale every bit soon as y'all get home? It's the BEST feeling.
I always try and make double of everything I cook, just so in that location are a couple of portions left for the next twenty-four hours or so. Since we got our boring-cooker last year, I've also enjoyed batch-cooking things like stew and bolognese sauce. That style we tin can consume a scrap, keep a bit, and freeze a fleck to eat in time to come. It saves coin, fourth dimension and effort, so really – what'southward not to love near leftovers?
We commonly eat the original portions with breadstuff or pasta, something super elementary. Merely and so I like to play effectually and use the leftovers in new (and slightly weird) ways. I love spaghetti bolognaise, but who wants to swallow it four days in a row, y'know? And then I'll add together some kidney beans and spices and turn it into chilli con carne. Or layer it up with aubergine and cheese and plow it into a sort of hybrid aubergine parmigiana.
Honestly, some of my favourite (and weirdest) dinners take come from me needing to use upwardly some leftover something or other in my refrigerator!
And so, to honour my honey of Leftovers Cooking, I'm teaming upward with Costcutter today to show you some creative ways to employ upwards leftover beefiness stew.
The original recipe for this delicious Winter Beef Stew (beneath) is all theirs, and so I've come up with two ideas for other dishes you could make with the leftovers: Mini Beef Stew Pies and Beef Stew Ragu with Tagliatelle.
They might sound fancy, only actually both of these take less than 30 minutes each to make, and are suuuuuper like shooting fish in a barrel (non to mention delicious!). Cook the stew on the weekend when you've got a bit more than time on your hands, and so you've got the leftovers to tide yous over during the week.
Sorted!
Winter BEEF STEW
Serves: 8 | Prep Fourth dimension: 20 minutes | Cook Time: 120 minutes
*You'll demand a large casserole dish with a hat.
INGREDIENTS
– 900g diced stewing beef
– three tsp vegetable oil
– 4 beef stock cubes
– one litre of water
– 1 tsp dried rosemary
– 1 tsp stale parsley
– 1/2 tsp ground blackness pepper
– iii large potatoes (peeled and cubed)
– 4 carrots (cutting into pieces the size of a pound coin)
– 4 sticks celery
– 1 large onion (peeled and chopped)
– 2 tsp cornflower
– 2 tsp cold water
METHOD
1. Heat the oil in the casserole dish, and brownish the beef in batches.
ii. While it's cooking, make upward the beef stock: boil the 1 litre of water, and add together the crumbled beef stock cubes. Stir until dissolved.
3. Add the stock, rosemary, parsley and black pepper to the beef. Bring it to the boil, then reduce the heat, pop the lid on, and let it simmer for 1 60 minutes.
four. When the first 60 minutes's upwards, add the chopped potatoes, carrots, celery and onion to the casserole dish.
5. Dissolve the cornflour in 2 tsp of common cold water, then stir the mix into the stew. Cover again, and exit to simmer for 1-ii hours. (The longer you leave it, the thicker the sauce, and the more tender the beef volition get!)
6. Serve hot, with crusty staff of life.
These pies are super like shooting fish in a barrel to make, and utterly succulent. We ate them warm from the oven for luncheon: ii each served with a scrap of salad and mustard on the side, just they're also nice eaten common cold also!
If you prefer to make your own pastry (and I unremarkably exercise if it's a weekend), then I'd recommend using Delia Smith'south basic shortcrust recipe. It's very piece of cake to make, merely rub butter and flour together, then add water until it forms a dough.
Still, this particular batch was made with store-bought shortcrust pastry, because I was super curt on time and I'm all most a weekday time hack!
MINI BEEF STEW PIES
Makes: 12 pies |Prep Time: 15 minutes | Cook Time: xx minutes
*You'll demand a regular 12-hole bun tin, an 8cm round pastry cutter, and a 6cm round cutter.
INGREDIENTS
– Leftover beef stew
– 650gr shortcrust pastry
– 1 egg
METHOD
ane. Grease a 12-bun tin with butter or a fleck of cooking spray, and plow the oven on to 190 degrees (Celsius – fan-assisted).
2. Dust a make clean surface with plain flour, then coil out your pastry to the thickness of a £1 coin. Using the large cutter, cut out 12 pastry circles for the base of operations of your pies. Press each i into the holes in the tin can, making certain the pastry reaches all the way to the top edge.
3. Apply a teaspoon to advisedly spoon your leftover beef stew into the pastry cases. Don't overfill them, or they'll boil over when they're in the oven!
4. Crack the egg in a bowl, and trounce information technology with a fork. Then use a pastry brush (or your finger) to dab the egg round the top edge of the pie cases. Apply the smaller cutter to cut out the 12 pastry lids, and gently place these on top of the pies. Use your fingers to compression the pastry edges together so the tops are sealed.
5. Crimp the edges of the pies with the back of a fork, then prick the top of the lids to brand air holes. Brush the rest of the egg over the top of the pies to give them a nice glaze.
vi. Broil the pies in the oven for 20-25 minutes, until the tops are aureate and the filling is bubbly.
7. Serve hot or cold, with salad or just as a snack!
*TIP: Don't have a rolling pivot? Wash and dry the exterior of a bottle of vino, and utilize that to coil your pastry out instead. Don't take pastry cutters? Use wine glasses or tumblers.
Is in that location anything more comforting than a steaming bowl of hot noodley pasta and meaty ragu?
You've already got your deadening-cooked stew, and then all the hard and time-consuming work has already been done. All y'all need is a chip of red vino, some crushed tomatoes and a few extra herbs and spices, et voila! I delicious pasta sauce.
I personally think this meaty ragu works best with long pasta that has a chip of bite, like tagliatelle or fettucine. Even so, information technology could also exist mixed with penne or pasta bows, then broiled in the oven with a bit of cheese on top. Your selection!
Beefiness STEW RAGU WITH TAGLIATELLE
Serves: 2 (plus cold leftovers for lunch!) |Prep Time: 0 minutes | Cook Time: 30 minutes
INGREDIENTS
– Leftover beef stew
– 1 tin can of crushed tomatoes
– 1 glass of red wine
– one tsp tomato puree
– 1 tsp rosemary
– ane tsp oregano
– ane tsp oil
– 1 clove of garlic, crushed
– 300 gr tagliatelle
METHOD
one. Heat the oil in a large shallow pan, and then fry the garlic very gently for a minute or so.
2. Add the wine and cook for another couples of minutes.
iii. Stir in the leftover beefiness stew, chopped tomatoes, tomato puree, rosemary and oregano. Use a fork to break up any big lumps of beef, carrot or tater.
4. Bring the sauce to the boil, then reduce the rut and let it simmer for 25-30 minutes, until it's thickened slightly. Cheque the seasoning, and add table salt and pepper if needed.
5.Meanwhile, put a big pan of water on to boil for the pasta. Salt information technology generously, and then melt the pasta according to the instructions on the packet. One time it's tender, drain immediately.
6. Serve the hot pasta with the ragu spooned on top. Finish with grated cheese!
PS. Rhianna'southward also been working with the stew recipe, and then check out her post if yous desire even MORE ideas of what to do with your leftover beef stew. Her hot beefiness sandwich thought sounds especially yum!
*This post is sponsored past Costcutter.
More than QUICK WEEKDAY RECIPES:
My Super Comforting Thai Chicken Noodle Soup
New Murphy and Roast Vegetable Salad
Easy Baked Garlic Breaded Chicken
Source: https://www.littlemisskaty.co.uk/2018/01/what-to-make-with-leftover-beef-stew.html
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