Think stew has to simmer all day? Think again. Here is a quick idea.

Easy Autumn Beef Stew

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.

Makes 4 servings.

Recipes from: National Cattlemen's Beef Association