After you prepare beef broth you are left with a lot of boiled meat. You can serve the meat when is still warm, dressed simply with a little salt and olive oil and maybe some mustard. Often I like to prepare a stew with the leftover meat adding a lot of onion, in a simple and tasty recipe
3-4 tablespoons extra-virgin olive oil
1 large white onion, finely sliced
1 cup (250 cc) beef broth
2 cups canned tomato
2 lb (900 gr) boiled beef (from broth preparation), chopped
salt and pepper
Place the olive oil in a sauté pan and turn heat to medium. Add the onion.
Add about 1 cup broth. Cook until the onion is soft and translucent.
Add boiled meat.
Cook for about 20-25 minutes, stirring occasionally, and adding more broth if the stew is too dry.