Leftover Roast Beef Stew

Sandylee's Note:

It only takes about an hour to change leftover roast beef or leftover steak into a new dish. This recipe is from Kalyn's Kitchen blog: http://kalynskitchen.blogspot.com/2005/11/leftover-roast-beef-italian-stew.html

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 2

• 1 onion, chopped
• 1 green pepper, chopped
• 14.79 ml olive oil
• 226.79-283.49 g leftover roast beef or 226.79-283.49 g steak
• 473.18 ml beef stock (or 1 can beef broth)
• 236.59 ml roasted tomatoes or 411.06 g can diced tomatoes
• 7.39 ml dried oregano
• 7.39 ml dried basil
• 236.59 ml mushroom, cut in large chunks
• 14.79 ml chopped fresh basil

Directions:

1. Cut onion and green pepper into 3/4 inch pieces, and roast beef and mushrooms into 1 1/2 inch pieces.
2. In heavy dutch oven, sauté onions in olive oil for 3 minutes, add green pepper and sauté 3 minutes more.
3. Add beef, stock, tomatoes, oregano, basil, and mushrooms, reduce heat to very low, and simmer 45 minutes, stirring occasionally.
4. Taste for seasoning, add salt and pepper if desired.
5. Add fresh basil when stew has cook to desired consistency and cook 5-10 minutes more.
6. Serve hot.

Reviews

[ChandraSoleil]

Thanks! I did a veg bin clean out at the same time and have red cabbage, celery and carrots in the stew.

[um-um-good]

This is a fantastic way to use up leftover beef. I added leftover corn, some carrots & barley. GREAT!

[Doozie]

Glad to have found this recipe, I didn't know what to do with the leftover pot roast as it just wasn't enough for another family meal. With this recipe I was able to stretch it for all of us. I did as another reviewer and added some carrots and potatoes to the pot to further stretch this meal. Between this recipe and the review that I read....I became inspired and my family became full. Thanks...This sure beats the standard leftovers sandwich. ~Doozie~