Easy Autumn Beef Stew

Easy Autumn Beef Stew
Easy Autumn Beef Stew

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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