Recipe by Campbell's Kitchen
"Fork-tender beef with potatoes, carrots and onion in a rich gravy made with Prego® Roasted Garlic and Herb Italian Sauce and beef broth with hot Pepperidge Farm® Texas Toast alongside. A salad of endive with tangy goat cheese is a delicious starter. For dessert serve tiramisu. "
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beef stew meat, cut into 1-inch pieces
Ground black pepper
onion, finely diced
carrots, cut into 1-inch pieces
potatoes, cut into 1-inch pieces
Prego® Roasted Garlic & Herb Italian Sauce
1 3/4 cups
Swanson® Beef Broth (Regular, 50% Less Sodium or Certified Organic)
uncooked egg noodles
1 (11.25 ounce) package
Pepperidge Farm® Texas Toast Garlic
It was a very simple recipe, but the stew is much too tomato based for me. I like having tomatoes in my stew, but having tomato sauce be the base was just too much.
Something's missing...not sure what. Isn't very "saucey" for a stew using all of the egg noodles. If I make again, I won't use an entire package.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Garlic Beef Stew with Pepperidge Farm(R) Texas Toast
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 359
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