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Easy Autumn Beef Stew


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  • 1 (1 3/4-2 1/2 pound) package fully cooked boneless beef pot roast with gravy
  • 1 pound small mushrooms
  • 2 small onions, cut into thin wedges
  • 2/3 cup dry red wine
  • 3/4 tsp dried marjoram
  • 10 ounces uncooked egg noodles
  • 1 tbsp cornstarch, optional


Cooking time 30mins


Step 1

Remove pot roast from package transfer gravy to Dutch oven. Add mushrooms, onions, wine and marjoram to gravy; bring to a boil. Reduce heat to medium-low; cook 7 minutes or until vegetables are almost tender, stirring occasionally.

Meanwhile, cook noodles according to package directions. When done, drain and keep warm.

Cut pot roast into 1 inch pieces. Add to stew; heat through.

If stew is too thin, stir together cornstarch and 3 tbsp water; stir into stew. Cook and stir 1 minute or until thickened and bubbly. Serve stew over noodles.

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