Warm Winter Meals from Leftovers
A comforting stew utilizing leftover roast meats and vegetables, perfect for a cozy winter meal that helps reduce food waste.
Ingredients
- 2 cups cooked roast meat shredded or diced
- 1 cup cooked roasted vegetables diced (e.g.
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 cup beef or vegetable broth
- 0.5 cup diced tomatoes canned
- 1 tablespoon flour optional
- 1 teaspoon dried thyme
- 2 tablespoons olive oil or butter
Instructions
- 1. In a large pot or Dutch oven, heat olive oil or butter over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
- 2. Add minced garlic and cook for another minute until fragrant.
- 3. Stir in shredded or diced cooked roast meat and diced roasted vegetables. Cook for 2-3 minutes to warm through.
- 4. If you prefer a thicker stew, sprinkle flour over the mixture and stir well, cooking for 1 minute to remove the raw flour taste.
- 5. Pour in the beef or vegetable broth and diced tomatoes. Add dried thyme.
- 6. Bring the stew to a gentle simmer, then reduce the heat to low, cover, and let it cook for 15-20 minutes, allowing the flavors to meld and deepen.
- 7. Season generously with salt and black pepper to taste. Adjust any seasonings as needed.
- 8. Serve hot, garnished with fresh parsley if desired. Excellent with crusty bread or a side of steamed greens.
Notes
For extra depth, add a splash of red wine or a dash of Worcestershire sauce. This stew can also be topped with mashed potatoes and baked for a delicious shepherd's pie variation. Feel free to adjust vegetables based on what you have leftover.