In a medium saucepan, combine the diced cooked roast beef, mixed vegetables, cream of mushroom soup, cream of celery soup, thyme, rosemary, and pepper.
3 Heat the mixture over medium heat, stirring occasionally, until the stew is thoroughly heated through and bubbly.
4 If the stew is too thick, gradually stir in the reserved vegetable liquid until your desired consistency is reached.
Servings 1
- Amount Per Serving
- % Daily Value *
- Total Fat 8.4g13%
- Saturated Fat 3.1g16%
- Cholesterol 90.0mg30%
- Sodium 78.0mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 39.6g80%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe relies on leftover roast beef for tenderness; ensure the beef is cut into bite-sized cubes for even heating.
Thyme and rosemary are optional but recommended for added depth of flavor. Adjust quantities to taste.
The reserved vegetable liquid can be adjusted based on how thick you prefer your stew. Start with a few tablespoons and add more as needed.
Serve immediately while hot. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
For a heartier meal, consider adding cooked pasta or rice to the stew before serving.
Keywords:
beef, stew, quick, easy, dinner, creamy, leftover, roast, mushroom, celery, vegetables, weeknight, comfort, family, simple, savory, hearty, canned, soup, thyme, rosemary
