Quicker Mushroom Beef Stew

• 1 pound sliced baby portobello mushrooms
• 1 pound fresh baby carrots, sliced
• 1 large onion, chopped
• 3 tablespoons butter
• 3 garlic cloves, minced
• 1 teaspoon dried rosemary, crushed
• 3 tablespoons all-purpose flour
• 1 teaspoon pepper
• 4 cups water
• 4 teaspoons beef base
• 2 packages (17 ounces each) refrigerated beef tips with gravy
• Hot cooked egg noodles
• Crumbled blue cheese

1. Saute the mushrooms, carrots and onion in butter in a Dutch oven until tender. Add garlic and rosemary; cook 1 minute longer. Stir in flour and pepper until blended; gradually add water. Stir in beef base.
2. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef tips with gravy; heat through. Serve with noodles and cheese.

baby portobello mushrooms, baby carrots, onion, butter, garlic, rosemary, allpurpose, pepper, water, beef base, egg noodles, blue cheese

Taken from www.tasteofhome.com/recipes/quicker-mushroom-beef-stew/ (may not work)