Kalyn's Kitchen

Leftover Roast Beef Italian Stew

Leftover Roast Beef Italian Stew has no potatoes or carrots, and it’s perfect for an easy low-carb dinner when you have leftover roast beef! 

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Leftover Roast Beef Low-Carb Italian Stew top photo

Starting any type of low-carb diet 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 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 won’t 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

Leftover Roast Beef Low-Carb Italian Stew top photo

Leftover Roast Beef Italian Stew

Yield 4 servings
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes

Leftover Roast Beef Italian Stew is a low-carb dinner when you're lucky enough to have leftover roast beef!


  • 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)


  1. Cut onion and green pepper into 3/4 inch pieces.
  2. Cut roast beef and mushrooms into 1 1/2 inch pieces.
  3. Pour canned tomatoes into a colander placed in the sink and let them drain well.
  4. In heavy dutch oven type pot, heat olive oil and cook onions about 3 minutes.
  5. Add green pepper and cook about 3 minutes more.
  6. Add beef, beef stock (or canned beef broth that's been simmered to reduce to 3 cups) tomatoes, oregano, basil, and mushrooms.
  7. Reduce heat to very low, and simmer 45 minutes, stirring occasionally.
  8. Taste for seasoning, add salt and pepper if desired.
  9. 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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 380Total Fat: 18gSaturated Fat: 6gUnsaturated Fat: 10gCholesterol: 111mgSodium: 1410mgCarbohydrates: 12gFiber: 3gSugar: 6gProtein: 42g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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 original South Beach Diet.  The recipe is also Gluten-Free and Paleo.

Find More Recipes Like This One:
Use Stew Recipes for more tasty ideas 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.

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    65 Comments on “Leftover Roast Beef Italian Stew”

  1. This was so good! I put in a couple celery ribs and a small zucchini cut into quarters along with the onions. I did steam some carrots with my instant pot and added to it. I’m recommending it to all I know! 

    • So glad you enjoyed it. I love how people are improvising with this recipe.

    • Can I use crushed tomatoes instead of crushed?

      • Not quite sure what you mean, but since the recipe calls for diced tomatoes I’m guessing you’re asking if you can use crushed instead of diced. That would be just fine. Hope you enjoy!

  2. Hi Kalyn.
    I made this tonight, absolutely delicious, only variation was I roasted cut up fresh tomatoes & red & green peppers in olive oil & sprinkled oregano & dry basil on top, then when roasted, just added to your recipe, served with baby hergy roast potatoes.
    John Bath

  3. I found this recipe looking for Keto compliant ideas to use of a tough leftover chuck roast. OMG! It was so good and tasty! I used chicken stock I made with a leftover rotisserie chicken the night before, some fresh tomatoes that were going mushy. Triple leftover killer! I added zucchini and celery to up the veggie content. Served with a drizzle of balsamic glaze and grated Parmesan. Hearty, nutritious, filling. Thanks for the dinner inspiration! 

  4. 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!

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

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

  7. 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.

  8. 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 !!


  9. Leslie, so glad you're enjoying it!

  10. 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! 🙂

  11. 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.

  12. 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!!

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

  14. 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!!

  15. Glad to hear it was a keeper!

  16. 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!

  17. 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.

  18. 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.

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

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