Ingredients
- 4 potatoes, peeled and chopped
- 2 carrots, peeled and chopped
- 2 celery sticks, chopped
- 1 large onion, peeled and chopped
- 2 cloves garlic, minced
- 2 cups leftover roast beef, cubed
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups beef broth or stock
- 1/2 cup leftover gravy (optional)
- 1 tablespoon tomato puree
- 1 tablespoon chopped fresh parsley and dill
Instructions
- Peel and chop the onion, garlic, potatoes, and carrots.
- In a large pan, heat the vegetable oil over medium heat. Add the chopped onion with a pinch of salt and sauté until golden brown.
- Add the potatoes, carrots, garlic, and celery. Stir well to combine.
- Add the cubed leftover roast beef and stir again.
- Pour in the beef broth and leftover gravy (if using). Cover the pan with a lid and simmer for about 15–20 minutes, or until the vegetables are tender.
- Stir in the tomato puree and chopped fresh herbs. Season with additional salt and pepper to taste.
- Serve hot, garnished with extra herbs if desired.
Notes
- This recipe works well with any kind of leftover roast beef — just make sure it’s already cooked and tender.
- Feel free to add other vegetables like peas or green beans if available.
- The gravy is optional but adds rich depth of flavor.
- Store leftovers in the fridge for up to 3 days or freeze for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: International
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 194
- Sugar: 4g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 35mg
