Roast Beef Stew

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)

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