| Level: | Easy |
| Total: | 55 min |
| Active: | 35 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 55 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 2 to 3 cups leftover beef stew or pot roast
- 1/2 cup leftover red wine
- Kosher salt
- 1 pound macaroni or orecchiette pasta
- 1 cup brined dark olives, such as Kalamata, pitted and chopped
- 1 cup fresh baby tomatoes, halved
- 2/3 cup grated Parmesan
- 2 tablespoons extra-virgin olive oil
- 1/2 cup fresh basil leaves
Instructions
- Bring a large pot of water to a boil.
- Add the beef stew to a large saucepan and heat over medium heat until warm. Shred the meat using two forks. Add the wine to the stew and bring to a simmer, then simmer 10 to 15 minutes.
- Generously salt the boiling water. Add the pasta and cook to al dente, about 2 minutes less than the package instructions. Drain, reserving about 1 cup pasta water. Place the pasta pack in the pot.
- Add the ragu to the cooked pasta and stir to combine. If the sauce is too thick, add some pasta water to thin it out. Finish with the olives, fresh tomatoes, Parmesan and extra-virgin olive oil. Top with the whole basil leaves. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 765 |
| Total Fat | 25 g |
| Saturated Fat | 8 g |
| Carbohydrates | 99 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 30 g |
| Cholesterol | 33 mg |
| Sodium | 1072 mg |
| Serving Size | 1 of 4 servings |
| Calories | 765 |
| Total Fat | 25 g |
| Saturated Fat | 8 g |
| Carbohydrates | 99 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 30 g |
| Cholesterol | 33 mg |
| Sodium | 1072 mg |
Reviews
Delicious. We ate stew for two days and wanted to try something new with the rest. I used whole wheat corkscrew pasta. It was delicious. I would definitely make it again. Had a fruit salad and breadsticks with it. A keeper!!!
Delicious! Such a tasty way to freshen up leftover beef stew. Didn’t have Kalamata olives, but otherwise followed the recipe using orecchiette.
Had just taken out of the freezer a bag of leftover pulled pork stew. Watched the show and knew it was the perfect use of it. It’s hot here, so eating a bowl of stew just didn’t appeal. I made it almost to the recipe and it was delicious. Thanks, Chef GZ!
This recipe also works wonderfully for leftover beef pot roast. I steamed my frozen leftover BPR in my Instant Pot to reheat adding a can of fire-roasted crushed tomatoes. I prepared the penne pasta on the stovetop! Yummy!
I just happen to have leftover stew so I tried this. It is wonderful! My husband is Italian and he loved it. I did add the wine and some marinara sauce I had. I mashed my veggies that were in the stew. It came out perfect!
Saw the show earlier and we had left over stew…made and it was fantastic…..thanks for sharing GZ!
Gary Zane (GZ)