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
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
MsgID: 3133869
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Stew Recipes (23)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Stew Recipes (23)
Board: Daily Recipe Swap at Recipelink.com
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