Leftover Stew Recipes

Steps:

• Cut onion and green pepper into 3/4 inch pieces, and roast beef and mushrooms into 1 1/2 inch pieces.
• In heavy dutch oven, sauté onions in olive oil for 3 minutes, add green pepper and sauté 3 minutes more.
• Add beef, stock, tomatoes, oregano, basil, and mushrooms, reduce heat to very low, and simmer 45 minutes, stirring occasionally.
• Taste for seasoning, add salt and pepper if desired.
• Add fresh basil when stew has cook to desired consistency and cook 5-10 minutes more.
• Serve hot.

Steps:

• In a large stock pot or dutch oven, saute onions until translucent.
• Then add the water, bring to a boil, add bouillon; stir.
• Add grated garlic.
• Add potatoes and boil 5 minutes.
• Add corn, beans, tomatoes and beef.
• Cook 20- 30 minutes, it should have reduced about an inch.
• Serve in bowls.
• Top with cheese and chives.

Steps:

• Place veggies in a food processor and puree. Reheat puree in a saucepan. Mix creme fraiche and eggplant puree together. Ladle soup into a bowl and garnish with a dollop of creme fraiche mixed with eggplant puree.
• Wine Recommendation: Domaine du Caillon, Chateauneuf du Pape, Cotes du Rhone, 1996

Steps:

• Bring a large pot of water to a boil.
• Add the beef stew to a large saucepan and heat over medium heat until warm. Shred the meat using two forks. Add the wine to the stew and bring to a simmer, then simmer 10 to 15 minutes.
• Generously salt the boiling water. Add the pasta and cook to al dente, about 2 minutes less than the package instructions. Drain, reserving about 1 cup pasta water. Place the pasta pack in the pot.
• Add the ragu to the cooked pasta and stir to combine. If the sauce is too thick, add some pasta water to thin it out. Finish with the olives, fresh tomatoes, Parmesan and extra-virgin olive oil. Top with the whole basil leaves. Serve immediately.

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Brown bacon in a Dutch oven or oven-safe pot over medium-high heat, stirring occasionally, until almost crisp, 6 to 8 minutes. Add onion and saute until golden brown, 5 to 8 minutes. Add mushrooms and garlic and saute until mushrooms start to release their juices, about 4 minutes.
• Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Allow to boil for 3 to 4 minutes. Add lamb, tossing to coat. Stir in tomatoes and rosemary. Add salt. Bring to a boil.
• Remove from the heat and cover.
• Bake in the preheated oven until lamb is tender, 2 to 3 hours.