Last week, I put a roast on our menu for a day Cody had off. He dutifully prepared the roast while I was at work… but by dinner time we weren’t very hungry (an impulsive trip to Dairy Queen had nothing to do with that, of course). So I stuck the roast in the fridge for a later dinner.
Since we have a lot of roasts in the freezer, neither of us really felt like eating more roast. So, I made it into a stew, using a recipe I’ve made before with stew meat. It was sooo good! The roast was a lot more tender than stew meat & the veggies were just right- not too mushy, not too hard.
Roast Beef Stew
Adapted from All Recipes
** I forgot to take a picture and now it’s all gone**
- 3 pound beef roast
- 1/2 c water
- 2 tsp Alpine Touch (or 1 tsp salt, 1/2 tsp black pepper, & 1/2 tsp onion powder)
- 1 tsp seasoned salt
- 6 cubes beef bouillon, crumbled (see note below to make this gluten free)
- 7 cups water
- 1 tsp dried parsley
- 1/2 tsp ground black pepper
- 3 pounds potatoes, cubed
- 4 carrots, cut into 1 inch pieces
- 6 stalks celery, cut into 1 inch pieces
- 1 onion, chopped
- The day before, or early the same day: place the roast in a crockpot. Season with Alpine Touch & seasoned salt; pour 1/2 c water in. Cook on low for 6-8 hours. Refrigerate until ready to make stew.
- Cut the roast into 1 inch cubes. Place in a large pot. Dissolve bouillon in water & pour into pot.
- Stir in parsley & pepper. Bring to a boil, then reduce heat. Cover & simmer for 30 minutes.
- Stir in potatoes, carrots, celery & onion. Cover & simmer 1 hour more, or until potatoes have reached the desired softness.
Gluten Free: I used Better Than Bouillon, because it was the only gluten free bouillon-ish thing I could find. Use 1 tsp of BTB to replace 1 bouillon cube (so dissolve 6 tsp in the water)