Ingredients
- 1 cup leftover or canned beef gravy
- 8 oz medium butter noodles, cooked
- 1 cup low sodium beef stock and drained
- 1 tablespoon cornstarch mixed with 1 tablespoon butter
- 1 tablespoon water
- 1/4 cup chopped parsley
- 2-3 slices leftover pot roast, cut in strips
- Salt and pepper
- Leftover roasted carrots and potatoes, diced 2/3 cup frozen peas
Directions
Warm gravy with stock in medium saucepan over medium high heat. Thicken with cornstarch mixture if necessary. Bring to a simmer. Stir in beef, carrots, potatoes and peas. Toss noodles with butter and parsley. Top noodles with beef stew.
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By daizyjean
on December 06, 2011
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I am allways on the go. so this is the beat Beef Stew for a on the go family and it is so much like Grandmas home cooking,,
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