Leftover standing rib roast beef stew
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 3 tbsp olive oil
  • 1 diced medium onion
  • 4 cloves crushed garlic
  • 3 carrots sliced into ¼” pieces
  • 3 celery stalks sliced into ¼” pieces
  • 2 small Yukon gold potatoes cut in ½” cubes
  • ¼ cup flour
  • 1 cup red wine
  • 2 tbsp tomato paste
  • 2 cups cubed leftover leftover beef roast/prime rib roast
  • 4 cups beef stock
  • 2 sprigs of thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • Recipe for dumplings if desired
  1. Add 2tbsp olive oil to heavy bottom pot or dutch oven and sauté onions and garlic until translucent
  2. Add potatoes cut into ½' cubes, sliced carrots and celery and cook for two minutes
  3. Add remaining 1 tbsp of olive oil to pan and mix in flour, cook for two minutes
  4. Pour in red wine and cook for two minutes
  5. Add tomato paste and stir to combine
  6. Add the cubed beef and beef stock and herbs and bring to a simmer and cook for 1 hour or to desired thickness
  7. Alternately, you can saute the onions and garlic in a pan on the stove and then add them along with the rest of the ingredients to a slow cooker and cook them on low for 6-8 hours.
  8. Transfer back to a large pot and simmer to cook a recipe of dumplings.
Recipe by Only From Scratch at http://www.onlyfromscratch.com/leftover-standing-rib-roast-beef-stew/