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Roasted Garlic Beef Stew with Texas Toast

Roasted Garlic Beef Stew with Texas Toast

3 3

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.

serves 8 (about 2 cups each)

Ingredients

cost per recipe: $31.25

The price is determined by the national average.

  • 2

    pounds 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 carrot, peeled and cut into 1-inch pieces (about 3 cups)

  • 2

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

  • 3

    cups Prego® Roasted Garlic & Herb Italian Sauce

  • 1 3/4

    cups Swanson® Beef Broth or Swanson® Beef Stock

  • 1/4

    cup (1/2 stick) butter

  • 10

    cups medium cooked egg noodles

  • 1

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

view nutrition info

How to Make It

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.
Step 1

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

Step 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.

Step 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.

Step 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.

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Made With
Swanson® Beef Stock

Swanson® Beef Stock

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Prego® Roasted Garlic & Herb Italian Sauce

Prego® Roasted Garlic & Herb Italian Sauce

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Swanson® Beef Broth

Swanson® Beef Broth

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

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

Buy Now

Ratings & Reviews

(3)
  • DastrdDan

    October 20, 2009

    Roasted Garlic Beef Stew with Texas Toast

    I found this recipe to be lacking in taste, and the noodles weren't what I would have used, maybe rice would have been better, sauce wasn't thick enough or tasty enough.

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  • keilers784

    October 20, 2009

    Roasted Garlic Beef Stew with Texas Toast

    I used whole canned tomatoes with juice(no salt added)instead of tomato sauce and I added two pressed garlic cloves and threw it in the slow cooker on high for 8 - 10 hours.

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    (0) (0)
  • mibrazo

    June 13, 2009

    Roasted Garlic Beef Stew with Texas Toast

    This is a very good recipe and it tastes wonderful. I will definintely be making this again.

    Was this helpful?

    (0) (0)

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