Leftover Roast Beef Italian Stew
- 1/2 onion chopped
- 1/2 green pepper chopped (or more)
- 1 T olive oil
- 8-10 oz. leftover roast beef or steak (about 1 1/2 cups diced beef cubes)
- 2 cups beef stock (or 1 can beef broth plus a little water)
- 1 cup slow roasted tomatoes (or 1 can diced tomatoes)
- 1/2 T dried oregano
- 1/2 T dried basil
- 1 cup mushrooms, cut in large chunks
- 1-3 T chopped fresh basil
- This recipe is gluten-free (some ingredients require gluten-free brands)
- This recipe is paleo
- Produce
- Basil, dried (1/2 T)
- Basil, fresh (1 T)
- Green pepper (1/2)
- Mushrooms (1 cup)
- Onion (1/2)
- Oregano, dried (1/2 T)
- Tomatoes (1 cup)
- Meat
- Roast beef or steak (8 oz.)
- Canned Goods
Beef stock (2 cups)
- Cooking & Baking
- Olive oil (1 T)
Preparation
Read recipe preparation on kalynskitchen.com
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Recipe Stats
Published December 9, 2007 (5 years ago).
7 people saved this recipe.
