Some times it’s challenging to come up with creative ways to serve leftovers. The typical beef rump roast is bigger than what 2 people can eat, and besides, I always pile my plate with veggies, so they are all gone. What’s left is a big old hunk of meat.
This stew is so light that it becomes a perfect dinner on a summer evening. I didn’t want any more leftovers, and wasn’t serving a crowd, so the quantities are smaller than usual. If you are serving this alone for dinner, it will feed 2 hungry people. If you include bread and a salad, four will be happily satisfied.
In a small dutch oven over medium heat, sauté onions and carrots in olive oil for about 5 minutes.
Add the minced garlic and chopped mushrooms for another 3 minutes.
Pour in the broth, dried basil and oregano, and the meat. Chicken broth keeps the soup on the light side, but beef or vegetable works too. Simmer for 5-8 minutes.
Grab a fat handful of fresh basil and cut it into ribbons. Toss them into the pot for about a minute – just enough to wilt the basil a little.
Serve topped with grated parmesan cheese, if you wish. (I’m trying to cut down on dairy, so I opted to skip the cheese this evening.)
PrintLite Italian Beef Stew
Ingredients
- 1 small onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 package baby bella mushrooms, cut into large pieces
- 1 Tbsp olive oil
- 2 cups chicken broth
- 2 cups cooked beef roast, cut into bite-sized pieces
- 1 tsp dried basil
- 1 tsp dried oregano
- 12–15 large leaves fresh basil
- Grated parmesan for serving, optional
Instructions
- In a dutch oven over medium heat, sauté onion and carrots in olive oil for 5 minutes, or until tender
- Add the minced garlic and mushrooms, cooking for another 3 minutes
- Then add the broth, dried basil and oregano, and the leftover roast, simmer for 5 minutes
- Cut fresh basil into ribbons and add to the pot so they can wilt
- Serve with grated fresh parmesan
