Roasted Garlic Beef Stew With Pepperidge Farm Texas Toast Recipes
ROASTED GARLIC BEEF STEW WITH PEPPERIDGE FARM® TEXAS TOAST
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.
Provided by Allrecipes Member
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- 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 and cook until it's well browned, stirring often. Pour off any fat. Remove the beef from the saucepot.
- Heat the remaining oil in the saucepot over medium heat. Add the onions and carrots and cook until the vegetables are tender. Return the beef to the saucepot. Stir in the potatoes, 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.
- Cook and drain the egg noodles according to the package directions. Add the butter to the hot noodles and toss to coat.
- Meanwhile, preheat the oven to 425 degrees F for the bread. Bake the bread according to the package directions.
- Place the noodles into a serving platter. Spoon the beef mixture over the noodles. Serve with the bread.
Nutrition Facts : Calories 921.9 calories, Carbohydrate 89.9 g, Cholesterol 159.8 mg, Fat 39.9 g, Fiber 8.9 g, Protein 49.2 g, SaturatedFat 11.9 g, Sodium 909.2 mg, Sugar 12.3 g
TEXAS BEEF STEW
This easy and delicious stew is one of my newer recipes, but it's quickly become a favorite. Almost everything we cook in our house has a Mexican flavor.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 4 servings (1 quart).
Number Of Ingredients 9
Steps:
- In a Dutch oven or large saucepan, cook beef until no longer pink, adding oil if desired; drain. Add onion, garlic powder, pepper and water; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until meat is almost tender. , Add tomatoes, cumin and salt; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat is tender.
Nutrition Facts : Calories 239 calories, Fat 10g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 782mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 28g protein.
GARLIC LOVER'S BEEF STEW
Wine gives a mellow flavor to this beef and carrot stew. We like to serve it over mashed potatoes, but you could also use noodles. -Alissa Brown, Fort Washington, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 8h30m
Yield 10 servings.
Number Of Ingredients 17
Steps:
- Sprinkle beef with salt, pepper and flour; toss to coat., In a large skillet, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon. Reduce heat to medium. Add garlic; cook and stir 1 minute., Add wine to skillet, stirring to loosen browned bits from pan. Transfer to a 5- or 6-qt. slow cooker. Stir in tomatoes, broth, carrots, onions, tomato paste, rosemary, thyme, bay leaves, cloves and beef., Cook, covered, on low 8-10 hours or until beef is tender. Remove bay leaves. Serve with mashed potatoes.
Nutrition Facts : Calories 330 calories, Fat 16g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 586mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges
TEXAS BEEF STEW
Recipe from About "Southern U.S. Cuisine" at http://southernfood.about.com. We like any type of stew and this one is very good.
Provided by True Texas
Categories Stew
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 10 ingredients in a large slow cooker.
- Cook, covered, on high for 3 or 4 hours or until meat is tender.
- Stir together flour and water. Stir into meat mixture and cook on high setting 1 hour or until thickened.
Nutrition Facts : Calories 90.1, Fat 0.5, SaturatedFat 0.1, Sodium 742.6, Carbohydrate 19.3, Fiber 2.4, Sugar 2.6, Protein 4.4
ROASTED GARLIC BEEF STEW WITH PEPPERIDGE FARM® TEXAS TOAST
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.
Provided by Allrecipes Member
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- 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 and cook until it's well browned, stirring often. Pour off any fat. Remove the beef from the saucepot.
- Heat the remaining oil in the saucepot over medium heat. Add the onions and carrots and cook until the vegetables are tender. Return the beef to the saucepot. Stir in the potatoes, 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.
- Cook and drain the egg noodles according to the package directions. Add the butter to the hot noodles and toss to coat.
- Meanwhile, preheat the oven to 425 degrees F for the bread. Bake the bread according to the package directions.
- Place the noodles into a serving platter. Spoon the beef mixture over the noodles. Serve with the bread.
Nutrition Facts : Calories 921.9 calories, Carbohydrate 89.9 g, Cholesterol 159.8 mg, Fat 39.9 g, Fiber 8.9 g, Protein 49.2 g, SaturatedFat 11.9 g, Sodium 909.2 mg, Sugar 12.3 g
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