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Easy Beef Stew

This recipe transforms leftover cooked roast beef into a homey stew.—Valerie Cook, Hubbard, Iowa
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    4 servings


  • 2 cups cubed cooked roast beef
  • 1 can (15 ounces) mixed vegetables, liquid drained and reserved
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 teaspoon dried thyme, optional
  • 1/4 teaspoon dried rosemary, crushed, optional
  • Pepper to taste


  • In a large saucepan, combine the beef, vegetables, soups and seasonings. Heat through. If desired, add reserved vegetable liquid to thin the stew.
Nutrition Facts
1-1/2 cups: 301 calories, 12g fat (3g saturated fat), 71mg cholesterol, 1421mg sodium, 19g carbohydrate (4g sugars, 3g fiber), 29g protein.

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  • gunslinger
    Feb 19, 2015

    Creamy and delicious , a good way to use leftover roast beef!