Leftover Roast Beef Stew

• 1/2 onion, chopped
• 1/2 green pepper, chopped
• 1 tablespoon olive oil
• 8 -10 ounces leftover roast beef or 8 -10 ounces steak
• 2 cups beef stock (or 1 can beef broth)
• 1 cup roasted tomatoes or (14 1/2 ounce) can diced tomatoes
• 1/2 tablespoon dried oregano
• 1/2 tablespoon dried basil
• 1 cup mushroom, cut in large chunks
• 1 tablespoon chopped fresh basil

1. Cut onion and green pepper into 3/4 inch pieces, and roast beef and mushrooms into 1 1/2 inch pieces.
2. In heavy dutch oven, saute onions in olive oil for 3 minutes, add green pepper and saute 3 minutes more.
3. Add beef, stock, tomatoes, oregano, basil, and mushrooms, reduce heat to very low, and simmer 45 minutes, stirring occasionally.
4. Taste for seasoning, add salt and pepper if desired.
5. Add fresh basil when stew has cook to desired consistency and cook 5-10 minutes more.
6. Serve hot.

onion, green pepper, olive oil, leftover roast beef, beef stock, tomatoes, oregano, dried basil, mushroom, fresh basil

Taken from www.food.com/recipe/leftover-roast-beef-stew-184963 (may not work)