A hearty and flavorful stew perfect for utilizing leftover roast beef and fresh vegetables.
Chop the onion and green bell pepper into bite-sized pieces.
Uniformly sized pieces ensure even cooking.
Slice the roast beef and mushrooms into larger chunks.
Larger chunks of beef retain their texture during simmering.
Heat the olive oil in a Dutch oven over medium heat.
Ensure the oil is hot before adding vegetables to prevent sticking.
Sauté the onion in the hot oil for about 3 minutes until softened.
Stir frequently to avoid burning.
Add the green bell pepper and sauté for an additional 3 minutes.
Cook until the peppers are slightly tender but still vibrant.
Stir in the roast beef, diced tomatoes, fresh tomatoes, oregano, and dried basil.
Mix well to combine all flavors evenly.
Reduce the heat to low, cover, and let the stew simmer for 45 minutes, stirring occasionally.
Stirring prevents sticking and ensures even cooking.
Taste the stew and adjust the seasoning with salt and pepper if needed.
Season gradually to avoid over-salting.
Add the fresh basil and cook for an additional 5 minutes.
Adding fresh herbs at the end preserves their flavor.
Serve the stew hot, garnished with additional fresh basil if desired.
Pair with crusty bread for a complete meal.
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