This Italian style beef stew is a great little recipe one we make a lot. It uses up roast beef from the Sunday roast and it’s other ingredients are interchangeable just depending on what you have in or what you fancy.
It’s simple to make and is ready in literally 30 minutes. Add a splash of olive oil to a large saucepan, throw in some diced red onion, carrots and peppers. You could also use fennel, courgettes or aubergine or all of them! Put the lid on the saucepan so they half steam, half fry and really start to soften, cook them for a good ten minutes.
Whilst the vegetable are softening slice your leftover roast beef into strips – you need a good couple of handfuls of meat strips. Then add it to the pan with the vegetables, add the chopped sun dried tomatoes, a tin of chopped tomatoes, some red wine, beef stock, a large handful of pitted black olives and bring to the boil. Cover with a lid and allow to simmer for 20 minutes to warm everything through nicely.
For me Italian beef stew needs to be served in a bowl with either ciabatta or a chunks of nice herby focaccia to mop up the juices.
A delicious warming Italian beef stew - ideal for using up leftover roast beef.
- Olive oil
- Red onion - diced
- 2 carrots - diced
- Pepper - diced
- Optional or instead - diced fennel, aubergine or courgette.
- 4-5 large sun dried tomatoes chopped
- Couple handfuls of leftover roast beef cut into strips
- Tin chopped tomatoes
- 200ml red wine
- Around 300ml beef stock - you may need to add more depending on how much veg/meat you add.
- Handful of pitted black olives.
- Couple of teaspoons of cornflour (to thicken stew if necessary)
- Italian bread to serve.
- Add a splash of olive oil to a large saucepan over a low/medium heat.
- Add the diced onion, peppers and carrots (and other vegetables if using).
- Stir to coat in olive oil and then cover the pan with a lid and allow to part fry, part steam for 10 minutes until softening. Shake the pan every few minutes to prevent the vegetables sticking.
- Add the beef strips and chopped sun dried tomatoes and stir well.
- Throw in the chopped tomatoes, red wine, beef stock and pitted olives. Stir everything to combine.
- Bring the stew to the boil then reduce the heat to a simmer and cook with the lid on for around 20 minutes.
- If the stew needs thickening do this using a couple of teaspoons of cornflour dissolved into cold water and stirred through the stew.
Delicious autumn dish - serve with lovely Italian bread to mop up the juices.
I’ve also made this recipe with leftover roast pork and chicken and both work very well.
This is the perfect recipe for when you really fancy a stew but don’t have hours to cook one – Enjoy!