1 lb stew meat chunks
2 cans reduced sodium beef broth
cornstarch mixed with water
In a skillet brown the stew chunks while seasoning with onion salt. Add 2 cans beef broth. Bring to a boil, cover with lid and reduce heat to a simmer for about an hour or until the beef chunks become soft enough to shred. Return to high heat after meat has been shred and add cornstarch mixture to thicken to gravy consistency.
While the meat is cooking boil the fettucine noodles and cook according to pkg directions.
Serve noodles on plate with beef mixture on top.
**You could use leftover roast, or you could buy the canned Hereford beef chunks to make this recipe in a snap**