Roasted Garlic Beef Stew with Texas Toast
Recipe from
Prego Italian Sauce
Fork-tender beef with potatoes, carrots and onions, all in a rich gravy...doesn't that sound scrumptious? And we've made it even more tempting, because it's served with a side of Texas toast.
Servings:
8
Prep Time:
20 mins
Total Time:
1 hr 25 mins
Ingredients
-
2 lb.beef for stew, cut into 1-inch piecessee savings
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Ground black peppersee savings
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1 cupall-purpose floursee savings
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1/2 cupolive oilsee savings
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1large onion, finely diced (about 1 cup)see savings
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6medium carrots, cut into 1-inch pieces (about 3 cups)see savings
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2medium potatoes, cut into 1-inch pieces (about 2 cups)see savings
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3 cupsPrego® Roasted Garlic and Herb Italian Saucesee savings
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1 3/4 cupsSwanson® Beef Stocksee savings
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10 cupsuncooked medium egg noodlessee savings
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1/4 cup(1/2 stick) buttersee savings
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1 pkg.(11.25 ounces) Pepperidge Farm® Garlic Texas Toastsee savings
Directions
1.
Season the beef with the black pepper. Coat the beef with the flour.
2.
Heat 1/4 cup of the oil in an 8-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often. Remove the beef from the saucepot. Pour off any fat.
3.
Heat the remaining oil in the saucepot over medium heat. Add the onions and carrots and cook until the vegetables are tender. Return the beef to the saucepot. Stir in the potatoes, sauce and stock and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes or until the beef is fork-tender.
4.
Cook and drain the egg noodles according to the package directions. Add the butter to the hot noodles and toss to coat.
5.
Meanwhile, heat the oven to 425 degrees F. for the bread. Bake the bread according to the package directions.
6.
Place the noodles onto a serving platter. Spoon the beef mixture over the noodles. Serve with the bread.
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