Speedy Beef Stew with Noodles

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  • Total: 15 min
  • Prep: 15 min
  • Yield: 2 servings
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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


  1. 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.