Savory Leftover Steak Stew

You know that feeling when you’ve made a beautiful steak dinner, but there’s just a bit too much left over? That was me last week. Growing up, leftover steak meant cold meat sandwiches or just reheating it until it turned tough and chewy.

But here’s the thing – I’ve learned that yesterday’s steak doesn’t have to be today’s disappointment. By turning it into a warm, filling stew, those leftovers get a second chance. And trust me, it’s way better than zapping it in the microwave until it feels like leather.

What Kind of Leftover Steak Should I Use?

Pretty much any leftover cooked steak will work well in this stew, whether it’s ribeye, sirloin, strip steak, or even tenderloin. If your steak was cooked to medium-rare or medium originally, that’s ideal since it won’t get too tough when you cook it again in the stew. For the best results, cut your leftover steak into bite-sized cubes and try to use it within 3-4 days of when it was first cooked. If your steak was cooked to well-done, don’t worry – the slow simmering in broth will help keep it tender.

Options for Substitutions

Making this stew with leftovers is smart cooking, and you’ve got room for some easy swaps:

• Leftover steak: Any leftover cooked beef works here – try roast beef, prime rib, or even leftover pot roast. You could even use leftover pork or lamb if that’s what you have on hand.
• Beef stock: If you’re out of beef stock, chicken or vegetable stock will work too. Just add a beef bouillon cube to keep that rich meaty taste.
• Green peas: Not a fan of peas? Switch them out for corn, green beans, or any other veggie you like. Frozen or fresh both work great.
• Potatoes: Any potato variety works here – russet, red, or Yukon gold. You could even swap in sweet potatoes for a different flavor, or use parsnips if you’re watching your carbs.
• Thyme: Out of thyme? Try rosemary, oregano, or Italian seasoning instead. Each will give your stew its own special taste.
• Olive oil: Any neutral cooking oil works fine here – vegetable oil, canola oil, or even butter will do the job.

Watch Out for These Mistakes While Cooking

The biggest challenge when making stew with leftover steak is overcooking the meat, which can turn an already-cooked steak tough and chewy – add your leftover steak pieces during the last 10-15 minutes of cooking, just long enough to heat through.

A common error is adding all vegetables at the same time, but potatoes and carrots need more time to become tender than peas, so start with the root vegetables and add the peas in the final few minutes.

To prevent a thin, watery stew, avoid stirring too frequently as this breaks down the potatoes and makes them release too much starch – instead, give it a gentle stir every 10-15 minutes.

For the best flavor development, make sure to properly brown your onions and garlic in the oil first, and don’t rush this step – those caramelized bits at the bottom of the pot will give your stew a rich, deep flavor once you add the broth.

What to Serve With Steak Stew?

This hearty steak stew is practically a meal on its own, but a few simple sides can make it even better! A chunk of crusty French bread or warm dinner rolls are perfect for soaking up all that tasty broth. If you’re in the mood for something green, try a simple mixed salad with a light vinaigrette dressing – the fresh crunch provides a nice contrast to the tender meat and vegetables. For extra comfort on cold days, serve your stew over a scoop of buttery mashed potatoes or with some warm cornbread on the side.

Storage Instructions

Keep: This leftover steak stew is perfect for meal prep! Pop it in an airtight container and keep it in the fridge for up to 4 days. The flavors actually get better as they mingle together, making it even tastier the next day.

Freeze: Got extra stew? Let it cool completely, then portion it into freezer-safe containers or bags. It’ll stay good in the freezer for up to 3 months. Just leave a bit of space at the top of your container since liquids expand when frozen.

Warm Up: When you’re ready to enjoy your stew again, warm it up slowly on the stovetop over medium-low heat, stirring occasionally. If it’s frozen, thaw it overnight in the fridge first. Add a splash of beef broth if it seems a bit thick after reheating.

Preparation Time	10-15 minutes
Cooking Time	45-50 minutes
Total Time	55-65 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 60-70 g
• Fat: 40-50 g
• Carbohydrates: 70-80 g

Ingredients

• 2 tbsp olive oil (I like California Olive Ranch extra virgin olive oil)
• 1 tsp thyme
• 2 garlic cloves (freshly minced for best flavor)
• 2 potatoes (peeled and cubed into 1/2-inch pieces)
• 1 large onion (diced into 1/2-inch pieces)
• 2 cups cooked steak (cubed into 1-inch pieces)
• pepper to taste
• 2 carrots (sliced into 1/4-inch rounds)
• 1 cup green peas
• 3 cups beef stock (I use Pacific Foods organic beef broth)
• salt to taste

Step 1: Sauté the Aromatics

Begin by heating a small amount of olive oil in a large pot over medium heat.

Once the oil is warm, add finely chopped onions and minced garlic.

Sauté these ingredients together until they become translucent, releasing their flavors into the oil.

Step 2: Cook the Vegetables

Add chopped carrots and potatoes to the pot with the sautéed onions and garlic.

Cook them together for about 5 minutes, stirring occasionally, until the vegetables start to soften.

Step 3: Add Broth and Bring to a Boil

Pour beef broth into the pot, ensuring that the vegetables are covered.

Increase the heat to bring the mixture to a boil.

This will help to integrate the flavors and begin the cooking process for the vegetables.

Step 4: Simmer with Steak and Seasonings

Once boiling, reduce the heat to allow the soup to simmer.

Add chopped leftover steak to the pot along with thyme, salt, and pepper.

Let the soup simmer for about 30 minutes.

This slow cooking will marry the flavors and tenderize the meat further.

Step 5: Final Touch with Peas

After the soup has simmered for 30 minutes, add peas to the pot.

Cook for an additional 5 minutes to warm the peas through and complete the dish.