Roasted Garlic Beef Stew with Texas Toast

  • Prep 20 min.
  • Total 1 hr. 5 min.
  • Serves 8
  • Roasted Garlic Beef Stew with Texas Toast
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.

POSTED IN: Dinner, Popular, Tomato Sauce

What You'll Need

  • 2

    pound boneless beef for stew, cut into 1-inch pieces

  • 1/2

    teaspoon black pepper

  • 1

    cup all-purpose flour

  • 1/2

    cup olive oil

  • 1

    large onion, finely diced (about 1 cup)

  • 6

    medium carrots, peeled and cut into 1-inch pieces (about 3 cups)

  • 2

    medium potatos, peeled and cut into 1-inch pieces (about 2 cups)

  • 3

    cup Prego® Roasted Garlic & Herb Italian Sauce

  • 1 3/4

    cup Swanson® Beef Broth OR Swanson® Beef Stock

  • 1/4

    cup (1/2 stick) butter

  • 10

    cup medium cooked egg noodles

  • 1

    package (11.25 ounces) Pepperidge Farm® Garlic Texas Toast, prepared according to package directions

How to Make It

  • 1

    Season the beef with the black pepper. Coat the beef with the flour.

  • 2

    Heat 1/4 cup 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 onion and carrots and cook until the vegetables are tender. Return the beef to the saucepot. Stir in the potatoes, Italian sauce and broth and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes or until the beef is fork-tender.

  • 4

    Add the butter to the hot cooked noodles and toss to coat. Place the noodles onto a serving platter. Spoon the beef mixture over the noodles. Serve with the toast.