Beef stew

So remember the 20 hours pot roast we cooked a few days ago... well here's the perfect thing to make from any of the left overs! My husband wasn't feeling well on Sunday so I decided to make my own version of his Granny's beef stew. Like most of my recipes this one is pretty simple and is a great way to re-use leftovers. I hate letting food go to waste! 

Ingredient list:

- Left over pot roast (or stew meat)- shredded/cut into small pieces

- 2-3 potatoes (I used yukon gold, but russet or reds will work too) cubed

- baby carrots

- 1 can cut green beans

- 1 cup noodles

- 1 container (box) beef broth

I started by cutting the potatoes and meat first so I could toss everything in the pot together. Once potatoes are cubed and meat shredded- this doesn't have to be perfect as it will break apart while it cooks- place all ingredients except the noodles and the beef broth into a large soup pan. Then, pour beef broth over it barely covering the meat and vegetables. Stir well. Bring this to a boil and then lower heat keeping a simmer. Stir often so it doesn't stick. When the potatoes are tender, add in the noodles. NOTE: the noodles will absorb alot of the broth so you may want to add more as they cook. Also, taste-test your stew as it cooks. Mine had enough seasonings left over from the roast meat, but you may want to add some onions, garlic, or pepper to suit your taste. Once the noodles are tender you're good to go! Dish up and enjoy! If you're feeling fancy, whip up a skillet of cornbread to accompany.