Name: Leftover Roast Beef Stew
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2-3 serving(s)
Ingredients: 1/2 onion, chopped; 1/2 green pepper, chopped; 1 tablespoon olive oil; 8 -10 ounces leftover roast beef or 8 -10 ounces steak; 2 cups beef stock (or 1 can beef broth); 1 cup roasted tomatoes or 1 (14 1/2 ounce) can diced tomatoes; 1/2 tablespoon dried oregano; 1/2 tablespoon dried basil; 1 cup mushroom, cut in large chunks; 1 tablespoon chopped fresh basil

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Recipe by Sandylee

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Leftover Roast Beef Stew created by lazyme

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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

Ready In:: 1hr 15mins
Serves:
Units:

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ingredients

¹⁄₂ onion, chopped
¹⁄₂ green pepper, chopped
1 tablespoon olive oil
8 -10 ounces leftover roast beef or 8 -10 ounces steak
2 cups beef stock (or 1 can beef broth)
1 cup roasted tomatoes or (14 1/2 ounce) can diced tomatoes
¹⁄₂ tablespoon dried oregano
¹⁄₂ tablespoon dried basil
1 cup mushroom, cut in large chunks
1 tablespoon chopped fresh basil

directions

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

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RECIPE MADE WITH LOVE BY

@Sandylee

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@Sandylee

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"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"

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review by J L.4409

9/27/2020

My Mom and Dad used to make pot roast or pork roast on Sundays using the pressure cooker. Dad used to make this stew he called friccasse using the leftover meat. He'd add potatoes, carrots, onions. His stew looked exactly like the photo on this webpage. If you make this stew serve it to perfection with white or french bread w/ real butter. Those that dip their buttered bread in the stew as they eat will say it's heavenly good!

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review by janegramza

5/20/2017

Didn't you add anything to thicken it? I think it would be more like a soup than a stew. Maybe whisk in some water and cornstarch for a thickener. Otherwise it sounds de-lish! Going to make some now! Thanks for a good recipe.

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review by Tunde D.

11/15/2016

Lovely meal for everyone. My little one and my husband love the idea to use leftover roast meat this way. I add all sort of garden vegetable e.g. Carrots, parsnips, potatoes, courgette it's turned out wonderful thank u

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review by Jean M.

10/26/2014

Why are carrots and potatoes in the recipe photos but not in the ingredients?

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review by commercesd

5/16/2014

This is a great and easy recipe. I first made a rare rump roast with the intention of making other things out of it. First, I served it kind of l like a prime rib with roasted onion potatoes and a salad. Then I thin shaved it for a Japanese dish like the ones served at Yoshinoya Beef Bowl. After that, made a few sandwiches. I froze some individual servings of shaved beef for future use. Then I still had 1/2 pound left to make this sumptuous stew. I added potatoes and carrots - to me, beef stew is not 'stew' without potatoes and carrots!

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