This Leftover Roast Beef Italian Stew has no potatoes or carrots, and it’s perfect for a Low-Carb, Phase One meal!
Starting Phase One or 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 delicious Leftover Roast Beef Italian 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.
(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.)
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.)
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.)
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.
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. The recipe is also Gluten-Free, Paleo, and suitable for any type of low-carb diet.
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.