Delicious Leftover Prime Rib Beef Stew

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If you ask me, leftover prime rib is a gift that keeps on giving.

This hearty beef stew takes those precious slices of yesterday’s special dinner and turns them into a cozy, warming meal. The tender meat mingles with chunky vegetables and rich broth, creating a bowl of pure comfort.

It’s simmered slowly with classic stew ingredients like potatoes, carrots, and onions, letting the prime rib’s flavor shine through in every spoonful. A splash of red wine and fresh herbs bring the whole dish together.

It’s a no-fuss recipe that makes the most of your holiday roast, perfect for those chilly winter evenings when you need something filling and warm.

What Kind of Prime Rib Should I Use?

Since this recipe is designed for leftovers, you’ll be working with whatever prime rib you have on hand from a previous meal. The great thing about using leftover prime rib in stew is that it doesn’t matter if your original roast was choice or prime grade – both will make a delicious stew. If you have any pieces that were cooked more toward well-done (usually the ends), those work perfectly fine too since they’ll soften up during the slow cooking process. Just make sure to save those bones and any meat bits still clinging to them, as they’ll add tons of flavor to your broth. When cutting up your leftover meat for the stew, aim for bite-sized chunks about 1-inch in size, and don’t worry about trimming away any fat – it’ll help make your stew rich and flavorful.

Options for Substitutions

This clever leftover recipe is pretty adaptable – here’s what you can switch up:

• Prime rib bones and bits: While this recipe is designed for leftover prime rib, you can actually use any leftover roast beef bones and meat. Even leftover steak works! Just know the flavor profile might be slightly different.
• Au jus: No leftover au jus? Don’t worry – you can use beef broth or stock instead. If using store-bought broth, add an extra bouillon cube for more flavor.
• Wine: If you’re out of wine or prefer not to use it, just replace it with extra beef broth and add 1 tablespoon of Worcestershire sauce for depth.
• Potatoes: Any potato variety works here – russet, red, or Yukon gold. Just cut them into similar-sized pieces so they cook evenly.
• Thyme: Fresh thyme is great, but dried thyme works too (use 1-2 teaspoons). You could also try rosemary or a mix of Italian herbs.
• Flour for thickening: You can swap flour with cornstarch (use 1/4 cup mixed with cold water) or instant potato flakes (start with 1/3 cup) to thicken your stew.

Watch Out for These Mistakes While Cooking

The biggest mistake when making leftover prime rib stew is rushing the process – this dish needs at least 2-3 hours of slow simmering to extract all the rich flavors from the bones and develop that deep, hearty taste. Another common error is adding the vegetables too early in the cooking process, which can turn them mushy and unappealing – instead, add your potatoes and carrots during the last 45 minutes of cooking for the perfect tender-firm texture. When thickening your stew with the flour mixture, be sure to whisk it separately with cool water first to prevent lumps, and add it gradually while stirring constantly – dumping flour directly into hot liquid will result in unwanted doughy clumps throughout your stew. For the best flavor development, don’t skip browning any leftover meat pieces before adding them back to the stew, and remember to taste and adjust seasoning near the end of cooking since the liquid will reduce and concentrate the saltiness.

What to Serve With Prime Rib Beef Stew?

This hearty beef stew is practically a meal in itself, but a few simple sides can make it even better! A crusty loaf of French bread or warm dinner rolls are perfect for soaking up all that rich, flavorful broth. If you’re looking to add some green to your plate, try a simple mixed green salad with a light vinaigrette dressing – the fresh, crisp lettuce provides a nice contrast to the warm, tender stew. For something extra cozy, serve the stew over buttery mashed potatoes or with a side of roasted Brussels sprouts, which pair really well with the beefy flavors.

Storage Instructions

Keep Fresh: This hearty prime rib stew will stay good in the fridge for 3-4 days when kept in an airtight container. The flavors actually get better after a day or two as everything mingles together! Just remember to let it cool completely before putting it in the fridge.

Freeze: This stew is perfect for freezing! Pour it into freezer-safe containers or heavy-duty freezer bags, leaving a bit of space for expansion. It’ll keep well for up to 3 months. I like to freeze it in individual portions for easy weeknight dinners.

Warm Up: To enjoy your stew again, warm it up slowly on the stovetop over medium-low heat, stirring occasionally. If it seems a bit thick after storage, just add a splash of beef broth or water to thin it out. For frozen stew, thaw overnight in the fridge before reheating.

Preparation Time	20-30 minutes
Cooking Time	360-600 minutes
Total Time	380-630 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 600-800
• Protein: 40-50 g
• Fat: 20-30 g
• Carbohydrates: 80-90 g

Ingredients

• 2-3 rib bones saved from prime rib
• Any leftover meat bits or fat trimmings from prime rib
• 1/2 to 2 cups leftover au jus
• 1/2 to 1 cup leftover wine, red or white
• 7-8 cups water
• 2 beef bouillon cubes
• 1 onion
• 4 medium potatoes
• 4 carrots
• 3-6 thyme sprigs
• Salt, as desired
• Pepper, as desired
• 1/2 cup flour
• 1 cup water

Step 1: Prepare the Ribs and Crockpot

Begin by saving the ribs from a leftover standing rib roast.

Cut between the ribs to separate them into individual pieces, which will make them fit more easily into the pot and release more flavor during cooking.

Place these ribs and any leftover meat scraps or fat trimmings into the bottom of a large crockpot or slow cooker.

Add any leftover au jus and wine for added richness.

Step 2: Prepare the Vegetables

Peel the potatoes and carrots, then cut them, along with the onions, into sizable chunks.

This will allow the vegetables to hold up during the long cooking process and absorb all the delicious flavors.

Step 3: Assemble the Ingredients in the Crockpot

Pour water into the crockpot, ensuring there is enough liquid to cover the contents.

Add the bouillon cubes and sprinkle in some thyme for seasoning.

Place the cut potatoes, carrots, and onions into the crockpot.

Season with about 1/4 teaspoon of black pepper and 1/2 teaspoon of salt.

Cover the crockpot and set it to low for 8-10 hours or to high for 6 hours, depending on your schedule.

Step 4: Remove Non-Edible Parts

After the cooking time is up, carefully remove the meat trimmings and rib bones from the stew and set them aside to cool slightly.

Also, remove any twig remnants from the thyme to ensure they’re not in the final dish.

Step 5: Thicken the Stew

Create a slurry by mixing 1/2 cup of flour with 1 cup of water until smooth.

Stir this slurry into the stew to help thicken it.

Re-cover the crockpot and continue cooking on high for an additional 20-30 minutes until the stew reaches your desired consistency.

Step 6: Finalize and Enjoy

Once the stew has thickened, taste and adjust the seasoning if necessary.

Serve hot, enjoying the rich flavors and tender vegetables that have developed during the cooking process.

This hearty stew is perfect for savoring as a comforting meal.