Excellent leftover meal

I am not big on leftovers but I had a very hefty piece of roast beef I was contemplating what to do with. Leftover beef soft tacos came to mind but that is pretty much a usual thing around this household.

While cruising around all my favorite food blogs I came upon KaylynsKitchen blog on her Leftover Roast Beef Italian Stew. Her photo caught my eye but the recipe kept me there.

Following is the original recipe - my changes are in red

1/2 onion chopped
1/2 green pepper chopped (or more) I used red pepper because that is what I had on hand
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) I used the low sodium
1 cup slow roasted tomatoes (or 1 can diced tomatoes) I used the fire roasted Muir Glen
1/2 T dried oregano
1/2 T dried basil
garlic your choosing
1 cup mushrooms, cut in large chunks I had sliced mushrooms
1-3 T chopped fresh basil (or frozen chopped basil.) I used the frozen very handy

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 cook to desired consistency and cook 5-10 minutes more. Serve hot.

I also had some warm crusty Italian bread that was perfect for soppin the juices.

And no I didn't take a photo - go look at Kaylyn's, looked just like that but different bowls. This is very tasty for a cool nite meal and so very easy.

Thanks Kaylyn ;)