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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 tomatoes.

Add boiled meat.

Cook for about 20-25 minutes, stirring occasionally, and adding more broth if the stew is too dry.

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.

Second Course >> Meat Stew with Tomatoes