JOHN’S ITALIAN LEFTOVER BEEF STEW OVER NOODLES

Posted by Chef John Berry of MenuMagic
February 2010 Edmontonians


2 Cup Leftover Steak or Roast, cut up onto strips 1/2” thick
1 medium purple onion, diced
2 stalks of celery, diced
1 large can of Roma tomatoes diced (any tinned tomato will do)
1 tin tomato paste
2-3 tbs. Dried oregano
1 tbs. Dried basil
1/2 Tbs. fresh diced garlic
6-8 mushrooms quartered
1/2 yellow bell pepper, cut into ribbons
1/2 tsp. Chilli flakes (or to taste)
Salt and pepper to taste
2 tbs. Olive oil
Red wine–some for the stew, some for the chef

1. Sauté onions, celery, garlic and peppers in a sauté pan with olive oil three to four minutes. Set aside.
2.  In the same pan. add your tomatoes and tomato paste. Add one tomato paste tin of water and one of red wine. Stir. Add spices and meat and bring to a simmer.
3. Simmer over medium low heat for 45 minutes to 1 hour. About 10 minutes before serving add all of the vegetables. Adjust the seasonings.
4. This can be served over leftover rice or noodles. Make sure you have a crusty Italian roll to go along with this dish.

Yields: 4-6 servings

Chef’s note: You can get as creative as you wish with this dish. It’s very cost effective and easy to make. √

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