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.
cost per recipe: $31.25
The price is determined by the national average.
pounds boneless beef for stew, cut into 1-inch pieces
teaspoon black pepper
cup all-purpose flour
cup olive oil
large onion, finely diced (about 1 cup)
medium carrot, peeled and cut into 1-inch pieces (about 3 cups)
medium potato, peeled and cut into 1-inch pieces (about 2 cups)
cups Prego® Roasted Garlic & Herb Italian Sauce
cups Swanson® Beef Broth or Swanson® Beef Stock
cup (1/2 stick) butter
cups medium cooked egg noodles
package (11.25 ounces) Pepperidge Farm® Garlic Texas Toast, prepared according to package directions
Season the beef with the black pepper. Coat the beef with the flour.
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.
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.
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.