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Easy Autumn Beef Stew

Recipe Image

Recipe courtesy of the National Cattleman’s Beef Association

Preparation facts

Total Time: 30 minutes

Yield: 4 servings

Ingredients

1 packet (1-3/4 to 2-1/2 pounds) fully-cooked boneless beef pot roast with gravy

1 lb small mushrooms

2 small onions, cut into thin wedges, separated

2/3 cup dry red wine

3/4 tsp dried marjoram

1 Tbs cornstarch dissolved in 3 tablespoons water

10 oz uncooked egg noodles, cooked

Directions

Remove beef pot roast from packet; 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 of 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.

Nutrition facts

Serving Size 1 serving
Calories 302
Calories from Fat 60 (20%)
% Daily Value*
10%Total Fat 7g
8%Saturated Fat 1.7g
Polyunsaturated Fat 0.8g
Monounsaturated Fat 3.2g
22%Cholesterol 65mg
13%Sodium 304mg
22%Potassium 783mg
12%Total Carbohydrate 36g
14%Dietary Fiber 3.6g
Sugars 6g
Sugar Alcohols 0g
52%Protein 26g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.