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Comforting Leftover Prime Rib Beef Stew

Comforting Leftover Prime Rib Beef Stew

5 from 1 vote
Transforming Sunday's grand roast into a hearty weeknight meal has never been easier with this Comforting Leftover Prime Rib Beef Stew. This recipe is a culinary game-changer, designed to breathe new life into those delicious prime rib scraps, offering an incredibly satisfying and budget-friendly meal that practically makes itself.
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Prep Time 20 minutes
Cook Time 1 hour
0 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Stew
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs leftover prime rib, trimmed of excess fat and cut into 1-inch cubes
  • 2 tablespoons olive oil or rendered beef fat
  • 1 large yellow onion, chopped
  • 3 medium carrots, peeled and cut into 1/2-inch thick rounds
  • 3 stalks celery, cut into 1/2-inch thick pieces
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt adjust to taste, as prime rib is already seasoned
  • 2 tablespoons all-purpose flour
  • 4 cups beef broth low sodium is recommended
  • 1 cup dry red wine optional, but highly recommended for depth of flavor
  • 2 tablespoons Worcestershire sauce
  • 1 lb small Yukon Gold potatoes or red potatoes, cut into 1-inch cubes
  • 1 cup frozen peas added in the last 10 minutes of cooking
  • Fresh parsley, chopped, for garnish

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Paper towels
  • Wooden spoon

Method
 

  1. Pat the cubed prime rib dry with paper towels. Heat the olive oil or rendered beef fat in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the prime rib cubes in a single layer, working in batches if necessary to avoid overcrowding. Sear for 1-2 minutes per side until nicely browned. Remove the beef from the pot and set aside. Don't worry if it's not cooked through; it will finish cooking in the stew.
    1.5 lbs leftover prime rib, trimmed of excess fat and cut into 1-inch cubes, 2 tablespoons olive oil or rendered beef fat
  2. Reduce the heat to medium. Add the chopped onion, carrots, and celery to the same pot. Cook, stirring occasionally, for 5-7 minutes, until the vegetables have softened and the onion is translucent.
    1 large yellow onion, chopped, 3 medium carrots, peeled and cut into 1/2-inch thick rounds, 3 stalks celery, cut into 1/2-inch thick pieces
  3. Add the minced garlic, dried thyme, dried rosemary, black pepper, and a pinch of salt (remember the prime rib is seasoned) to the pot. Cook for another minute until fragrant, stirring constantly.
    4 cloves garlic, minced, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1/2 teaspoon black pepper, 1/4 teaspoon salt
  4. Sprinkle the all-purpose flour over the vegetables and stir to coat. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste. This will help thicken the stew.
    2 tablespoons all-purpose flour
  5. Pour in the red wine (if using) and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Let the wine simmer and reduce by about half, which should take 2-3 minutes. This process adds significant depth of flavor. Then, pour in the beef broth and Worcestershire sauce. Add the bay leaf.
    4 cups beef broth, 1 cup dry red wine, 2 tablespoons Worcestershire sauce
  6. Return the seared prime rib cubes to the pot. Bring the stew to a simmer, then reduce the heat to low, cover, and let it gently simmer for at least 30 minutes. This allows the flavors to meld and the beef to become more tender.
    1.5 lbs leftover prime rib, trimmed of excess fat and cut into 1-inch cubes
  7. Stir in the cubed potatoes. Continue to simmer, covered, for another 20-25 minutes, or until the potatoes are tender when pierced with a fork.
    1 lb small Yukon Gold potatoes or red potatoes, cut into 1-inch cubes
  8. In the last 10 minutes of cooking, stir in the frozen peas. This will heat them through and add a pop of color and freshness.
    1 cup frozen peas
  9. Remove the bay leaf. Taste the stew and adjust seasoning with salt and pepper if needed. Ladle the Comforting Leftover Prime Rib Beef Stew into bowls. Garnish generously with fresh chopped parsley.
    Fresh parsley, chopped, for garnish

Notes

Properly stored in the refrigerator, the stew will stay fresh and flavorful for up to 3-4 days. This hearty stew freezes beautifully for up to 3 months.