1 (1 3/4 to 2 1/2 pounds) package 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 according to package directions

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 hot cooked noodles.

Makes 4 servings.

Recipe and photograph provided courtesy of Beef, It's What's for Dinner