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Leftover Roast Beef Low-Carb Italian Stew

Leftover Roast Beef Low-Carb Italian Stew
  • Category

    Main Dish

  • Cusine



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


Cut onion and green pepper into 3/4inch pieces. Cut roast beef and mushrooms into 1 1/2 inch pieces. Pour canned tomatoes into a colander placed in the sink and let them drain well. In heavy dutch oven type pot, heat olive oil and cook onions about 3 minutes. Add green pepper and cook about 3 minutes more. Add beef, 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 cooked to desired consistency and cook 5-10 minutes more. Serve hot.