There is nothing that compares to a home-cooked, slow-cooked roast but the party can continue when you use the leftovers to make a cozy beef stew.
- •5 tablespoons olive oil
- •1 small yellow onion, diced
- •4 cloves fresh garlic, minced
- •4 tablespoons flour
- •1 cup red wine
- •32 ounces beef broth (or leftover juices from roast)
- •2 tablespoons Better Than Bouillon beef base
- Sea salt
- Coursely ground pepper
- •½ – ¾ pound roasted beef
- •2 cups diced, frozen hash brown potatoes
- •1 cup frozen peas & carrots
- •Chopped fresh herbs like rosemary and thyme (optional)
Place olive oil in a medium-large stew pot with onion.
Cook onion until translucent and caramelized, golden brown.
After onions are done, add garlic.
Then whisk in about 3 tablespoons flour. Keep whisking and cooking this roux for at least five minutes. It may look crumbly and awkward and this is okay.
Whisk red wine into roux. Add beef broth while continuing to whisk.
Stir in Better Than Bouillon* beef base. You can add more if needed for flavor. Add salt & pepper to taste.
Raise heat a bit and allow stew to come to rolling boil while continually stirring. After it has thickened, you can lower heat again to a simmer.
Add potatoes (if you have leftover roasted potatoes that you served with your roast, you can just use those up instead) and peas & carrots.
While the veggies are heating in your stew, give your flavors one last check. You can add some fresh herbs if you enjoy living the fancy life.
Serve with warm bread on a cold day and preferably upon a rustic wooden table because it just feels right.