Easy Autumn Beef Stew Recipe
This Easy Autumn Beef Stew recipe makes 4 servings.
What You Need
1 package (1 3/4 to 2 1/2 pounds) fully-cooked boneless beef pot roast with gravy
1 pound small mushrooms
2 small onions, cut into thin wedges, separated
2/3 cup dry red wine
3/4 teaspoon dried marjoram
1 tablespoon cornstarch dissolved in 3 tablespoons water
10 ounces uncooked egg noodles, cooked
What To Do
1. Remove beef pot roast from package; transfer gravy to Dutch oven. Add mushrooms, onions, wine and marjoram; bring to a boil. Reduce heat to medium-low; cook 7 to 8 minutes or until vegetables are almost tender, stirring occasionally.
2. Cut pot roast into 1-inch pieces. Add to stew; heat through. Stir in cornstarch mixture; cook and stir 1 minute or until thickened and bubbly. Serve over noodles.
Source: Cattlemen's Beef Board
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