Description
A hearty stew made with leftover roast beef, vegetables, and fragrant herbs.
Ingredients
Scale
- 1 small onion, chopped
- 1 green pepper, chopped
- 1 tablespoon olive oil
- 1 lb. leftover roast beef (see notes)
- 2 14 oz. cans beef broth (see notes)
- 1 14 oz. can diced tomatoes
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 8 oz. mushrooms, cut in thick slices
- 3–4 tablespoons chopped fresh basil (see notes)
- salt and fresh-ground black pepper to taste
Instructions
- Cut up onion and bell pepper into 3/4 inch pieces.
- Cut up leftover roast beef into large bite-sized pieces, about 1 1/2 inches square.
- Wash mushrooms if needed and thickly slice. (Or you can use pre-sliced mushrooms like I did, which makes it easy.)
- Heat olive oil in a dutch oven or large frying pan with high sides over medium-high heat, add onions and green peppers, and cook about 3 minutes.
- Add the dried oregano and dried basil and cook about 3 minutes more.
- Add mushrooms and cook 2-3 minutes more.
- Add the cubes of leftover roast beef, beef broth, and canned tomatoes with liquid.
- Reduce heat to very low and let the stew simmer about 45 minutes, or until it has thickened.
- If you have fresh basil, use a knife or Herb Scissors to cut the basil into thin strips. (You can also use frozen basil if you’re lucky enough to have some. Or use my favorite purchased basil pesto.)
- Add the basil to the stew and simmer about 5-10 minutes more.
- Taste and add salt and fresh ground black pepper to taste.
- Serve hot.
Notes
- Using leftover roast beef makes this recipe quick and easy.
- Feel free to use canned or frozen basil if fresh is not available.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg