Beef Stew with Noodles
Ready in 2 hours 35 minutes
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
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 and simmer for 2 1/2 hours
Toss noodles with butter and parsley.
Top noodles with beef stew.