Leftover Roast Beef Low-Carb Italian Stew
This Leftover Roast Beef Low-Carb Italian Stew has no potatoes or carrots, and it’s perfect for an easy dinner when you’re lucky enough to have some leftover roast beef! Use Stew Recipes for more tasty ideas like this one.
Starting any type of low-carb diet in the new year 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 Leftover Roast Beef Low-Carb Italian Stew is a perfect example of something that’s tasty no matter what kind of diet you’re following, 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 a recipe I’d seen 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 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 well-drained canned tomatoes too with very good results.
More Low-Carb Dishes with Beef:
Ground Beef Gyro Meatball Lettuce Wraps with Tzatziki and Tomatoes<
Balsamic and Onion Pot Roast (Crockpot)
Quick Sriracha-Beef Lettuce Wraps
Kubideh: Grilled Ground Meat with Mediterranean Spices
Grilled Flat Iron Steak with Chimichurri Sauce
- 1 small onion, chopped
- 1 green pepper, chopped
- 1 T olive oil
- 1 lb. leftover roast beef or steak (see notes)
- 3 cups beef stock (or use 2 cans beef broth and simmer to reduce it a little)
- 1 can diced tomatoes (14.5 oz. can), drained well
- 2 tsp. dried oregano
- 2 tsp. dried basil
- 8 oz. mushrooms, cut in large chunks
- 2-4 T chopped fresh basil (You can use basil from a tube if basil isn't in season)
- Cut onion and green pepper into 3/4 inch 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 (or canned beef broth that's been simmered to reduce to 3 cups) 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.
Use at or least 2 cups diced beef cubes for this recipe if you don't have a full pound of leftover roast beef. This would be delicious with slow roasted tomatoes if you're lucky enough to have some. This is also a perfect use for frozen chopped basil.
Recipe created by Kalyn with inspiration from a magazine at Rand's but she can't remember what it was.
Amount Per Serving: Calories: 380 Total Fat: 18g Saturated Fat: 6g Unsaturated Fat: 10g Cholesterol: 111mg Sodium: 1410mg Carbohydrates: 12g Fiber: 3g Sugar: 6g Protein: 42g
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This stew should be suitable for most low-carb and low-glycemic diets, 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. The recipe is also Gluten-Free and Paleo.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.