Beef Stew was on the menu for a meal one day this week so off to the pantry I went and started pulling jars of ingredients ....
Into the pot it all went ...
Mix the following and pour over the top of the mixture:
1 cup self-rising flour
1 stick melted butter
1 cup milk
Bake at 400 degrees for 35 minutes or until the crust is golden brown.
There was a bit of beef stew broth left in the pot after I removed the 'pie mixture' so after that cooled, I froze it for future use in soups, stews and or casseroles.
Everything gets used in our new 'hunkering down' lifestyle!
Can you think of another way to use leftover beef stew?
mrs. patsi @ A Working Pantry
She looketh well to the ways of her household … Proverbs 31:27
Sharing 44 years' experience of frugal, prudent living and pantry building
My second blog: From This Heart of Mine, where I share my love for God and His Word through my personal Bibe study. Physical preparedness is important, but not near as important as spiritual preparedness. Ladies, join me over at From This Heart of Mine and study God's Word with me.
You can view my privacy policy HERE.
Thank you for using my Amazon affiliate link when placing your Amazon orders. I earn a small percentage that doesn't increase what you pay, and it helps me keep my pantry well-stocked!
Disclaimer: Some of the links in this post may be affiliate links. This means that if you click on the link and place an order, etc I earn a small fee at no increased cost to you. Thank you for your support through these means.
Patsy, both recipes look hearty and filling for cold winter days! Learning to safely can meat is on my list for 2024. My beef (or pork, or chicken) stews usually begin with a roast dinner. Then I use leftovers + pan "broth" that's fat skimmed for a pot of soup or stew. Leftovers of *that* often get added veggies of some kind and can be spooned over rice. Otherwise frozen for another meal later. Pot pie is a great idea!
ReplyDeleteBy the way, I found a recipe for making jam from the seedless orange pulp. Hubs has to go to WM later for some OTC meds anyway; I've asked him to pick up 1/2 pint jars for orange jam. Today I have to prep ground round for the freezer. Not sure if I'll brown it first or just divide the value packs. Jam making will likely happen tomorrow.
--Elise
Elise, canning meat is just as easy as canning anything else, it just takes longer.
DeleteI like the way you make stews and the fact that nothing is wasted!
Orange jam sounds good.
When I prep ground beef for preserving, I usually brown some and freeze some raw. You can't really go wrong either way. How much time I have is usually a determining factor.
Well, Patsy, my Ball Canning Back to Basics book came today. Woo-hoo! I have another Ball book on order. It would be--will be--so nice to be able to just open a jar or two for a meal in minutes. I've made jam many times, but have never canned. Unless you consider helping the farmer's wife 25 yrs. ago canning experience. LOL!
DeleteFor today, I went lazy and divided the raw meat + vacuum sealed for the freezer. Often I'll brown it first, but there wasn't time. It's Senior Day at 2 local grocery stores: Hubs got two 3 lb. bags of gala apples for $1.50 ea., and two half boneless pork loins, 6.5 lbs., and the total was $14.79. Total savings after 10% off was $23.16. :-D --Elise
Elise, you got some good deals!!! Looking at my schedule today, if I had raw meat to preserve, I would have done exactly what you did ... divide, vacuum seal and freeze!
DeleteThank you for posting everyday with such encouraging ideas to make the most of everything!
ReplyDeleteAnonymous, your welcome!
DeleteWe love all sorts of ethnic food and something called birria tacos is one of our favorites. It's a soft corn tortilla filled with beef stew and the stew is topped with onions, cheese, cilantro etc. There are many recipes online on how to put this together. We used to go to Chipotle on occasion for their salad. Left over stew can be seasoned up with cumin, chili or fajita seasoning and made into a salad, which is a bed of lettuce, topped with rice and refried beans, the seasoned stew, cheese, tomato, salsa and sour cream of guacamole, When Imake leftover stew this way I cut up corn tortilla's and bake them until crisp to serve with the salad. Cookie
ReplyDeleteCookie, yum, all those sound good! Who knew there were so many ways you could use leftover beef stew!
DeleteThose ideas DO sound yummy, Cookie. Thanks! --Elise
DeleteYum! That pot pie looks delicious! I need to make stew soon! Well actually maybe just open a jar of stew on the shelf! Now that we have settled into the cold dreary days of winter those warm comfort foods really hit the spot!
ReplyDeleteI took our ham bone and made a pot of hambone cabbage vegetable soup on Monday. When we baked the ham I saved the broth from the pan and that 1 1/2 cups with 5 cups of added water made the most delicious base for the soup. I trimmed all the meat off the bone and cubed it and added the bits of remaining celery , onions and two wiggly carrots from the produce drawer. Two potatoes and half a head of cabbage that was .39 a pound at the salvage store and we had a pot of soup for almost nothing. That $8 ham fed us 8 meals and two of those were for six people. Using up all the foods in frugal ways feels good!
Lana, that hambone cabbage vegetable soup sounds delicious! What a great way to use up 'wiggly carrots!'
DeleteHmmm... I have most of those ingredients (including ham "broth") and a snow storm is coming. I wonder if I could sub baby spinach for the cabbage? Yes, using it all up feels very good! --Elise
DeleteElise, This recipe really relies on the cabbage for the bulk of the vegetables but it would be delicious making it more veggies heavy such as frozen mixed veg and more potatoes. That ham broth made a really delicious flavor base for the entire soup.
DeleteI love meat pies and that is usually what I do with leftover roast beef and vegetables (making a gravy from the broth). Thank you for sharing your topping recipe. I will try that with gluten-free flour and see how it comes out. Another thing I like to make are hand pies, which are great for taking with us when we are away from home at mealtime. I've frozen them with good success.
ReplyDeleteCookie, I love the Mexican-style twist you put on your leftover stew. I will have to keep that in mind, as we enjoy that type of food.
Thanks, Kelsey. I've been gluten free for many years and you may already know this, but if you don't one of the thing I learned about GF flour is even if it says 1 to 1 or cup 4 cup, weigh the flour and convert it to grams. None of our stores carry self-rising gluten free flour so I make my own. For every cup of gluten free flour I use 1 1/2 to tsp baking powder and 1/4 tsp salt. Cookie
DeleteThank you, Cookie. When I convert it to grams, what should I be looking for? The same weight that a cup of regular flour would be?
DeleteKelsey, you will want 1 cup of GF flour to weigh the same in grams as 1 cup of regular flour. It's best to spoon the flour in the cup and level off rather than dipping into the flour so that you don't get tooo much. For best results make sure the GF flour contains xanthine or guar gum. Cookie
DeleteI just wanted to follow up and say the topping came out really well with the gluten free flour substitution. I added the baking powder and salt, as Cookie said.
DeleteThe first night, I made beef and gravy over mashed potatoes from a can of roast beef my dad gave me. (The potatoes were free, also.) The next night, I took the leftover beef and gravy and added two cans of mixed vegetables (purchased on sale), and put it all in a casserole dish with the topping. I have enough of that leftover for lunch for me today. Both of those meals were paired with greens from my garden. I say all this because I am very pleased to have gotten three frugal, gluten-free meals using what I had on hand!
Kelsey, and that's the way it's done!!! You go girl!
DeleteMmmm...they both look good, Patsi! We very rarely have leftovers for me to make over into something else. I have seen someone do something similar to you and top leftover stew with biscuits.
ReplyDeleteJennilee, the biscuits are another option that I've seen done.
DeleteI'd have done exactly what you did with leftover stew, a lovely pot pie. I agree that Cookie's ideas of seasoning the meat in Southwest flavors would be quite delicious as well.
ReplyDeleteI made rice pudding today with leftover rice from Monday's meal. I haven't made rice pudding in years. I scaled down the recipe since I didn't have four cups of rice. We will still get two servings each off that pudding.
Anonymous, I have never eaten or prepared rice pudding!
DeleteOver noodles or mashed potatoes is tasty too
ReplyDeleteAnonymous, that's a good idea too!
Delete