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Mexican-Style Leftover Roast Beef Stew

This Mexican-style roast beef stew is a simple and satisfying way to turn leftover roast beef into a completely new meal. Tender potatoes, black beans and vegetables are simmered in a richly spiced tomato sauce before the beef is added at the end to warm through without drying out. It's an economical recipe that makes good use of leftovers while still feeling like a proper family meal. The combination of smoked paprika, cumin, oregano and chipotle gives the stew plenty of character, while the beans make it especially filling. Perfect for midweek suppers, this hearty stew can be served with rice, flatbreads or spooned into tortilla wraps. It also reheats well, making it a useful make-ahead option for busy days.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 medium potatoes peeled and cut into bite-sized cubes
  • 1 onion chopped
  • 2 garlic cloves chopped
  • 1 medium carrot cut into small chunks
  • 1 red bell pepper cut into small chunks
  • 1 Tbsp tomato purée
  • 1 tsp chipotle paste
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 Tbsp smoked paprika
  • 1 x 400g tin chopped tomatoes
  • About 400 ml beef stock
  • 1 cup green beans chopped
  • 1 x 400g tin black beans drained and rinsed
  • 1 large cup roast beef diced or chopped
  • Chopped parsley or coriander leaves to serve
  • Lime wedges to serve (optional)

Method
 

  1. Heat a little oil in a large saucepan or casserole dish over a medium heat.
  2. Add the onion and cook for about 5 minutes until softened.
  3. Stir in the garlic and cook for 1 minute, then add the carrot and red pepper. Cook for a further 3 minutes, stirring occasionally.
  4. Add the tomato purée, chipotle paste, cumin, oregano and smoked paprika. Stir for 1 minute until the vegetables are coated in the spices.
  5. Add the potatoes and stir well to coat them in the tomato and spice mixture.
  6. Pour in the chopped tomatoes and enough beef stock to cover the vegetables generously.
  7. Bring to the boil, then reduce the heat and simmer for about 15 minutes, or until the potatoes are almost tender.
  8. Stir in the black beans and green beans. Continue cooking for 5 minutes, or until the vegetables are tender.
  9. Add the chopped roast beef and cook for a further 2–3 minutes, just until heated through. The stew should be thick and hearty.
  10. Taste and adjust the seasoning if needed.
  11. Serve topped with chopped parsley or coriander and a squeeze of lime juice. A spoonful of sour cream can also be added if desired.