1 1/2-2 lb. stew cut round steak
2 cans Campbell's beef broth
4-5 tbsp. butter
Flour
6-7 carrots, peeled & sliced
1 pkg. egg noodles

Melt butter in frying pan. Cut beef to bite-size pieces. Coat beef in flour and brown. Pour both cans of soup in large pot, bring to boil. Add browned beef (be sure to scrape pan and add as well). Reduce heat, cover and simmer 3 hours. Add sliced carrots 1 hour before serving.