Fast Beef Stew

Since I prepare roast beef ahead of time ( ) and keep it in the freezer, this is one of the ways it can be used to make another full meal.

  • 1-2 packets of pre-prepped frozen roast beef
  • 1 shallot diced
  • 1 clove garlic, smashed
  • 1/4 cup red wine
  • 2 tsp Better Than Bouillon, beef flavor
  • 1 cup water
  • 1 russet potato, large dice
  • 1 cup of frozen mixed vegetables (carrot, corn, peas)
  • 1 tbsp flour
  • 1tbsp butter
  • Olive oil, salt and pepper

Drizzle a little olive oil into a pot and saute the shallot and the garlic clove until softened. Add red wine and allow to reduce a bit, then add the Better Than Bullion and water. Add the frozen beef and potato, season with salt and pepper and cover to simmer until the beef is thawed and the potatoes are tender. Mix the flour and butter together into a paste (Beurre Manié) and add to the pot to thicken the gravy, stirring carefully as to not break up the meat too much. Once the liquid has thickened, taste it for seasoning and adjust if needed. Add the frozen vegetables and allow to heat through. Stir gently.

Serve with crusty bread and enjoy!


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