Description
A hearty and savory stew made with leftover roast beef, perfect for a comforting meal.
Ingredients
Scale
- 1 small onion, chopped
- 1 green pepper, chopped
- 1 tablespoon olive oil
- 1 pound leftover roast beef
- 2 cans (14 oz each) beef broth
- 1 can (14 oz) diced tomatoes
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 8 oz mushrooms, cut in thick slices
- 3–4 tablespoons chopped fresh basil
- to taste salt and fresh-ground black pepper
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.
- 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.
- 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 the Leftover Roast Beef Stew hot.
Notes
- Notes: You can use pre-sliced mushrooms for convenience.
- If you have fresh basil, it’s recommended to use it.
- You can substitute frozen basil if needed.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg