Easy Autumn Beef Stew
- 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
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.