Leftover Roast Beef Low-Carb Italian Stew

Ingredients

• 1 onion, chopped
• 1 green pepper, chopped
• 1 T olive oil
• 1 lb. leftover roast beef or steak
• 3 cups beef stock
• 1 can diced tomatoes, drained well
• 2 tsp. dried oregano
• 2 tsp. dried basil
• 8 oz. mushrooms, cut in large chunks
• 2-4 T chopped fresh basil

Directions

1. Chop the onion and green pepper into 3/4-inch pieces. Cut the roast beef and mushrooms into 1 1/2-inch pieces. Empty the canned tomatoes into a colander set in the sink, and let them drain thoroughly.
2. Warm the olive oil in a heavy dutch oven type pot, then add the onions and cook them for about 3 minutes.
3. Stir in the green pepper and cook for about 3 minutes more.
4. Add the beef, beef stock (or canned beef broth that’s been simmered to reduce to 3 cups), tomatoes, oregano, basil, and mushrooms.
5. Turn the heat down to very low and let the stew simmer for 45 minutes, giving it a stir now and then.
6. Taste and season with salt and pepper if you want a little more oomph.
7. Once the stew has cooked to the consistency you like, stir in the fresh basil and cook for 5-10 minutes more. Serve hot.