Being on a boat and making dinner you sometimes want to make something quick with little cleanup to get back into the fishing, scenery and socializing. One of my favorite recipes is made in a cast iron dutch oven. It is with leftover roast beef and is what they call a comfort dish.
Here it is: Don't be afraid of too much spice!
Roast Beef Italian Stew
For 2 Servings
1/2 cup Onion -- Chopped
1/2 cup Green Bell Peppers -- Chopped
1 TB Olive Oil
1 1/2 cups Roast Beef -- Leftovers
2 cups Beef Stock
1 3/4 cups Diced Tomatoes -- Canned
1/2 TB Dried Oregano
1/2 TB Dried Basil
1 cup Mushroom -- Cut In Large Pieces
2 TB Fresh Basil
1. Cut onion and green pepper into 3/4 inch pieces and roast beef and mushrooms into 1 1/2 inch pieces.
2. In your cast iron dutch oven saute onions in olive oil for 3 minutes add green pepper and saute 3 more minutes.
3. Add beef, stock, tomatoes, oregano, basil and mushrooms and reduce heat to very low and simmer 45 minutes, stirring occasionally.
4. Season with salt and pepper. Add fresh basil when stew has been cooked to desired consistency and cook 5-10 minutes more or use it as a garnish. Serve hot.
This is such a simple dish after a large roast beef dinner the night before. Such easy cleanup using enameled cast iron cookware. Enjoy!
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