Tuesday, January 01, 2013

Recipe for Leftover Roast Beef Italian Stew


Leftover Roast Beef Stew
A delicious stew with no potatoes or carrots, perfectly satisfying for Phase One!

(For January I'm sharing A Month of Daily Phase One Recipes, and this stew from the very early days of my blog is a perfect example of how recipes can be adapted to make them suitable for Phase One.  This is the first recipe for January 2013, but eventually you can use that link above to find all the recipes, and you may also want to check A Month of Daily Phase One Recipes 2012.)

Starting Phase One will be easier if you follow a mental process of thinking about all the really good foods you can still eat, and plan recipes or menus around those foods.  This delicious Leftover Roast Beef Italy Stew is a perfect example, and with all the flavor from green pepper, mushrooms, roasted tomatoes, oregano, and basil, you wont' miss the potatoes or carrots in this stew.  The recipe is something I created when I had leftover roast beef and remembered something I saw in a magazine at my brother Rand's house. At the time I was a brand new blogger, and didn't write down the source for the inspiring recipe. I do like pot roast, but I don't much like roast beef sandwiches, so this seemed like a perfect way to turn leftover roast beef into something special.

This is a very flexible recipe, and you can adjust amounts and ingredients to what you have hanging out in the fridge. The one thing I think is essential is the dried herbs that are simmered in the stock, with the addition of some fresh or frozen basil at the end. I also highly recommend using slow roasted tomatoes if you have them, although I've made this with canned tomatoes too with very good results.


Leftover Roast Beef Italian Stew
(Makes about 2-3 servings, recipe can easily be doubled. Recipe created by Kalyn with inspiration from a magazine at Rand's but she can't remember what it was.)

Ingredients:
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 (or frozen chopped basil.)

Instructions:
Cut onion and green pepper into 3/4inch pieces, and roast beef and mushrooms into 1 1/2 inch pieces. In heavy dutch oven type pot, saute onions in olive oil for 3 minutes, add green pepper and saute 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 cooked to desired consistency and cook 5-10 minutes more. Serve hot.

Printer Friendly Recipe

South Beach Suggestions:
Everything in this recipe is a low-glycemic ingredient, and as long as you use lean roast beef (less than 10% fat), this recipe would be approved for all phases of the South Beach Diet

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. 

Five More Phase One Dishes with Beef:
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57 comments:

drbiggles said...

Yeah, glare can be a PAIN. Getting new bowls may or may not take care of the problem, just make sure it's a matte finish so the light doesn't reflect.
Remember, light leaves the surface generally at the same angle it comes in. So, tilting the bowl or light source can really help. If you're using your on-camera flash, take a few layers of white paper napkin and tape it over the flash only, that'll help. Or decant to a smaller bowl so it's a little fullerer.
Heh, or put yours or someone's hands there as though they're holding the bowl, maybe with a hotpad?
I made chicken soup last night for my wife, she's sick and needed some. Ya know? Beef stew would have been nice too, I think I would have enjoyed that more.

Biggles

mg said...

What a coincidence! I cooked roast beef the other night too (which i've put on my blog) - which left us with some leftovers but wasn't as inventive as you are last night, though it tasted as good.

Your stew looks yummy. I will know to try out your recipe next time i have some leftovers...

PS,

try and take the photos where there's sufficient light without having the flash on - seems to help me. i too used to get this problem .

by the way, you have a great site!

Erin said...

I think that looks good.

tfp said...

Yeah I try all sorts of strategies to deal with glare, shadow etc etc. I sometimes stand up on a chair to take photos of my food! That stew looks pretty good to me!

mzn said...

I love leftovers but sometimes it can be a challenge to figure out how to "improve" them. A good cookbook that's just about leftovers would make my life better. Your stew looks like an entry for it.

PatL said...

Kalyn, have you ever tried Muir Glen canned tomatoes? They top the other major brands every time, in my book!

I just found your blog and am enjoying it very much!

Kalyn said...

Thanks to everyone for the tips about avoiding glare. I have a lot to learn and appreciate any help I can get.

I do love the idea of a cookbook for leftovers. Hmmm. Maybe someday. One reason I'm writing this blog is because my whole life people have told me "You should write a cookbook."

Pat, thank you for the tip about Glen Muir canned tomatoes. I will look for them. I would love to find a good brand of canned ones since the oven roasted tomatoes don't last long.

Mark said...

Greetings from Ireland.
I have made this stew several times now and am very grateful for the recipe!
I mostly use baby carrots and celery instead of the green pepper but that depends on taste and most usually what is left in the fridge!
Also, I like to use baby button mushrooms and leave them whole and it looks visually attractive that way too...
Thanks again,
Mark.

Kalyn said...

Hi Mark,
This is such an old recipe, so glad to hear you like it. I think I should make this soon and get a better photo now that I have a new camera.

Kalyn said...

Comments to this point were left during 2005-2006 when the recipe truly had a pretty horrible photo! It's fun to see the historical view of the comments.

MyKitchenInHalfCups said...

Glad you put that in about the historical comments because I was a little confused for a bit. History is fascinating. I wish I could have had a computer like I have now when our boys were little.
I don't often do roast beef but if I do this will do my leftovers!!

Dianne's Dishes said...

I love stew! This looks amazing. You can just see the blend of ingredients and can almost smell it right through the screen! ;)

Christine said...

This looks very yummy indeed, kalyn. And after the risotto I had yesterday, just what I need to get back on the low glycemic wagon!

Peter M said...

Great use of leftovers (which everyone dreads).

Doodles said...

because the weather is so very damp and dreary this sounds perfect.......thanks K

katiez said...

Always looking for new ways with leftovers! When you are cooking for one or two (or three) - leftovers happen!
When I think of all the recipes...and all the bad photos... shudder!

Bella said...

This looks perfect for a cold night. What a great way to use leftover roast beef.

Kevin said...

Great looking soup. It is always good when a left overs dish does not look like a left overs dish.

Gretchen Noelle said...

Thanks for the idea of what to do with those old posts that I need to update. I started my blog just as a place to share recipes, but never wrote a word about them, nor did I ever add pictures. So now I am trying to remake, shoot and re-post a lot of things!

princessharyati said...

i love italian food

Jennifer/Spaghetti Harvest said...

I made this tonight, we happened to have left over roast. I altered it a bit, added crushed tomatoes (the husband hates tomatoes) and added romano beans for more protein. I really liked it!

Karina said...

Kalyn- Yummy comfort food! We had a similar stew last night with leftover steak. I love your idea of the slow roasted tomatoes!

Jeanne said...

Glad you clarified the point about historical comments - I was thinking huh, where is this glare?! Man, that Kalyn is a perfectionist! ;-)

Stew sounds fantastic - I love new ways of using up leftovers and this is a winner, by the sound of it.

Bargainista said...

Glad I found your blog. This is just what I was looking for! A yummy and easy way to use leftover roast beef with ingredients I already have in the house. And, it's recipe my kids will like. I'll serve it with leftover mashed potatoes.

Candace said...

Thanks for this great recipe. I made a pot roast to start off my South Beach journey and after a day I was tired of it. Nice way to use up the roast beef in a way I can take for lunch.
Thanks!

Keith & Mandy said...

I tried this stew last night and it was really good! I made a few small tweaks by adding a bit of red wine, crushed chillies and extra bouillon. Thanks for the recipe, it will become a regular dish!

Kalyn said...

Keith and Mandy, thanks for letting me know you liked it!

luci4560 said...

This was great. I did put in a minced clove of garlic, salt, fresh ground pepper and since my family is not big on mushrooms I used sweet potatoes!! It made it hearty and flavorful.

Kalyn said...

Love, love, love the idea to add sweet potatoes. I need to try that version!

Anonymous said...

Hi Kalyn, thank you for your recipe for roast beef italian stew. I am still cooking it, but I have had little tastes and it is delicious. This may sound silly, but does T stand for tablespoon or teaspoon???

Thanks

Kalyn said...

Anonymous, in my recipes T is tablespoon and tsp. is teaspoon. I hope that didn't mess you up! Thanks for letting me know that the stew is tasting good!

cmf said...

great stuff. Thanks for all your work to help my life easier. I am loving your site and use it everyday. Thanks again. Regarding the light and photography, sometimes you will need to defuse the light or use reflectors such as foil to get the lighting you need.

shtove said...

This looked too simple to be that good. But the comments decided it for me, and I went ahead.

I had 600g of well done beef, fairly hard and tough. Added a splosh of red wine, some baby carrots as well, and cooked for an extra 15 mins.

Not fatty, but rich and very tasty. Excellent. Thank you.

supa said...

Just made this tonight, and it was amazing. Thank you.

Kalyn said...

Supa, you're welcome. Thanks for letting me know you liked it!

clancyg said...

This sounds like what I am looking for, I am going to try it tonight with the baby carrots and celery but I am going to try and add some pearl barley and a touch more liquid.

Kalyn said...

Clancyg, I like the sound of barley in this. I love it when people adapt the recipes and make a new version.

Anonymous said...

Is everyone using the slow roasted tomatoes? Has anyone tried canned fire roasted tomatoes in this recipe? I am going to make it today and I am not sure what to use in subsitute for the homemade slow roasted tomatoes.

Kalyn said...

Anonymous, I do have in the recipe instructions that you can substitute a can of diced tomatoes. I've used the fire roasted canned tomatoes and I think they'd be great in this recipe. (The slow roasted tomatoes are just so good, that's why people keep raving about them!)

Anonymous said...

Thanks for sharing. I am excited to try, sounds delicious!

Anonymous said...

i tried your recipe, which turned out great, i did add some diced potatoes. keep up the good ideas!!

Anonymous said...

I added some Chorizo slices and would add some Tabasco were it not for the kids.

Anonymous said...

since its 100-degrees out still... too hot hang out by the grill. going to make this tomorrow. sounds great, and almost all of it on hand! thanks so much for sharing.

Kalyn said...

I'm glad so many people are trying this. I had a friend make it recently with green anaheim chiles when she could't get green bell peppers, and she said that was a good variation.

Anonymous said...

my follow up to yesterday's post... excellent! :)~
I started with a leftover rump roast, sliced the grisly fat off and cubed it up med rare. added red wine to the broth and fine diced a couple small garlic cloves to add, put them in after the onion - with a red bell instead of a green - decreases my heartburn, and they were on sale.
My take on the "tomato situation" - I used these new Hunt's fire-roasted canned diced toms. great! it is really, really good and so simple... thanks again! keeper!

Kalyn said...

Glad to hear it was a keeper!

Laura said...

This recipe is amazing. Last night I made a roast that I found tough but had lots leftover for my phase 1 hubby and I to eat, and I love this. It was perfect for a dark november evening. I didn't have any green pepper, but put in some asparagus, zucchini and celery and some spinach, and used a big 28 oz can of diced tomatoes. This was perfect. I did also add the bay leaf and jus from the roast itself.
I can't tell you enough how inspiring your blog in to keep phase 1 food delish!!

Kalyn said...

Laura, thanks. So happy to hear the blog is helpful for you. Sounds like you came up with your own variation of this recipe!

The Bateman Family said...

Hi! This soup looks SO good, and sounds fairly easy to make. Since it's still practically winter in Utah these days I was thinking of making it with my leftover roast beef from yesterday. Danen hates mushrooms though, so would you suggest just cutting them out OR adding something in place of them? THANKS!!

Kalyn said...

Hi Heather,
I am so tired of the cold weather! I'd probably just use more tomatoes in place of the mushrooms (or red bell pepper if you like that.) This recipe is pretty flexible so you can change the amounts around a bit to fit what you have.

Leslie said...

I am so happy that social media somehow lead me to this recipe. Oh my goodness! I'm eating it as I type and it's so so good! I followed your recipe exactly and will be returning it in the future. My stomach thanks you! :)

Kalyn said...

Leslie, so glad you're enjoying it!

Meagan Marie said...

Hi, I was just wondering if you could slow cooker this recipe? Also would some potatoes work in this or would it be too hearty? Thanks so much !!

Meagan

Kalyn Denny said...

Meagan, you could definitely make this in the slow cooker. I haven't tried it, but I would use less stock (maybe 1/2 cup less.) I don't eat potatoes often so I don't have much experience with them in the slow cooker, but I'm guessing that would work too.

Meagan Marie said...

Thanks so much I can't wait to make this fortune hubby tonight!!

Cookin' Canuck said...

This recipe shows that healthy food can be hearty and satisfying. Happy New Year, Kalyn!

nearlyfarr said...

Can't wait to try this! I hate leftover roast beef, mainly because I don't know what to do with it other than slap it on some bread. It just isn't that good reheated. We have some in the fridge right now that I was thinking would likely go to waste. Now it won't!

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