Step 1

Cut up onion and bell pepper into 3/4 inch pieces.

Step 2

Cut up leftover roast beef into large bite-sized pieces, about 1 1/2 inches square.

Step 3

Wash mushrooms if needed and thickly slice. (Or you can use pre-sliced mushrooms like I did, which makes it easy.)

Step 4

Heat olive oil in dutch oven or large frying pan with high sides over medium-high heat, add onions and green peppers, and cook about 3 minutes.

Step 5

Add the dried oregano and dried basil and cook about 3 minutes more.

Step 6

Add mushrooms and cook 2-3 minutes more.

Step 7

Add the cubes of leftover roast beef, beef broth, and canned tomatoes with liquid.

Step 8

Reduce heat to very low and let the stew simmer about 45 minutes, or until it has thickened.

Step 9

If you have fresh basil, use a knife or Herb Scissors (affiliate link) to cut the basil into thin strips. (You can also use frozen basil if you're lucky enough to have some. Or use my favorite purchased basil pesto.)

Step 10

Add the basil to the stew and simmer about 5-10 minutes more.

Step 11

Taste and add salt and fresh ground black pepper to taste.

Step 12

Serve hot.