Recipe: Easy Autumn Beef Stew

EASY AUTUMN BEEF STEW

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

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.

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.

Servings: 4
Source: National Cattleman's Beef Board