Ingredients:

2 pounds beef for stew, cut into 1-inch pieces
Ground black pepper
1 cup all-purpose flour
1/2 cup olive oil
1 large onion, finely diced (about 1 cup)
6 medium carrots, cut into 1-inch pieces (about 3 cups)
2 medium potatoes, cut into 1-inch pieces (about 2 cups)
3 cups Prego® Roasted Garlic & Herb Italian Sauce
1 3/4 cups Swanson® Beef Stock
10 cups uncooked medium egg noodles
1/4 cup (1/2 stick) butter
1 package (11.25 ounces) Pepperidge Farm® Garlic Texas Toast

Directions:

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

Heat 1/4 cup of the 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 onions and carrots and cook until the vegetables are tender. Return the beef to the saucepot. Stir in the potatoes, sauce and stock 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, heat the oven to 425°F. for the bread. Bake the bread according to the package directions.

Place the noodles onto a serving platter. Spoon the beef mixture over the noodles. Serve with the bread.