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Deli Roast Beef Stew with Sauerkraut, Potatoes, Carrots & Peas
- 30 min
- 2–6 servings
- 558 kcal / serving
- ★ 5 on Mealime
A chunky, tangy stew that pairs deli roast beef with sauerkraut, potatoes, carrots, and peas in a comforting broth. It comes together quickly on a weeknight for a satisfying, one-pot meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 32 fl ozchicken or vegetable broth
- 8 ozdeli roast beef
- ½ cupfrozen peas
- 2 cupsfrozen shredded hash brown potatoes
- ½ small bunchgreen onions (scallions)
- 1 ½ cupssauerkraut
- ½ (10 oz) bagshredded carrots
From the pantry: black pepper, extra virgin olive oil, salt, thyme, dried
Cookware
chef's knife · colander · cutting board · ladle · measuring cups · measuring spoons · medium saucepan · stirring spoon
Directions
- 1. Heat a medium saucepan over medium-high and wait until it’s hot.
- 2. Rinse and dry the green onions, trim the roots, and slice them into thin rounds.
- 3. Add a splash of olive oil, then half of the green onions, shredded carrots, and thyme; cook, stirring occasionally, until the vegetables soften, about 3–4 minutes.
- 4. Drain the sauerkraut in a colander while the vegetables cook.
- 5. Stir in the sauerkraut, broth, and frozen shredded hash browns; bring to a boil and then reduce to a simmer. Cook, stirring occasionally, until the potatoes are tender, about 15 minutes.
- 6. Stack the deli roast beef slices and cut them into medium dice.
- 7. When the potatoes are tender, add the beef and peas to the pot; stir to combine and cook until warmed through, 1–2 minutes.
- 8. Season to taste with salt and black pepper, then remove from heat.
- 9. Ladle the stew into bowls and top with the remaining green onions before serving.
Two tips
- Prep ahead: chop and store green onions and dice the roast beef for quick assembly.
- Leftovers can be reheated with a crusty loaf of bread on the side for a simple next-day meal.
Nutrition per serving
- Calories
- 558 kcal
- Protein
- 39 g
- Carbs
- 62 g
- Fat
- 19 g
- Fiber
- 10 g
- Sodium
- 1958 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.