Page 165 - Dodson Family Jewels 2009 Reunion Recipe Book 362_Neat

Roasted Garlic Beef Stew with Texas Toast

Submitted By Kathryn Elaine Higgins Dodson

Ingredients:

stew meat pieces
ground black pepper
1 cup all-purpose flour
1/2 cup olive oil
1 large onion finely diced
6 medium carrots, cut in I" pieces (3 cups)
2 medium potatoes cut into 1" pieces (2 cups)
3 cups Prego Roasted Garlic and Herb Italian Sauce
1 ¾ cups Swanson Beef Stock
10 cups uncooked medium egg noodles
¼ cup butter (1/2 stick)
1 pack Pepperidge Farm Garlic Texas Toast

Season beef with black pepper. Coat beef with
flour. Heat ½ cup olive oil in an 8-qt saucepot over
med-high heat. Add the beef in 2 batches and cook
until well browned, stirring often, Remove the beef
from saucepot. Pour off any fat. Heat remaining oil
in the saucepot over medium heat. Add the onions
and carrots and cook until vegetables are tender.
Return beef to saucepot. Stir in potatoes, sauce
and stock and heat to a boil. Reduce the heat to
low Cover and cook for 45 minutes, until beef is fork
tender. Cook and drain the egg noodles according
to the package directions. Add the butter to the hot
noodles and toss to coat. Meanwhile heat the oven
to 425°F for the bread. Bake according to
instruction. Place noodles onto a large serving
platter. Spoon beef mixture over the noodles. Serve
with the bread.

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