Beef Noodle Casserole
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This cozy casserole brings big flavor with minimal effort—and a nostalgic twist.
Ingredients:
Image credit: The Pioneer Woman
Ingredients:
- 2 lb. beef chuck roast, cut into 2-in. pieces
- Kosher salt and freshly ground pepper, to taste
- 2 Tbsp. olive oil, divided
- 2 medium yellow onions, coarsely grated
- 2 medium carrots, peeled and coarsely grated
- 6 cloves garlic, finely grated
- 2 Tbsp. tomato paste
- 2 Tbsp. all-purpose flour
- 6 cups best-quality beef broth
- 1 (12-oz.) package wide egg noodles
- 1 (8-oz.) block fontina cheese, freshly grated
- Finely chopped parsley, for serving
- Set your oven to 350°F. Liberally coat the beef with salt and pepper on all sides.
- Warm a large Dutch oven over medium-high heat. Add 1 tablespoon oil, then brown half the beef pieces for 5-7 minutes until all sides develop a golden crust. Remove to a bowl and repeat with remaining oil and beef.
- Cook diced onions and carrots in the same pot for 5-7 minutes until soft. Stir in minced garlic for 1 minute until aromatic. Mix in tomato paste and flour, cooking for 2 minutes until the paste darkens. Deglaze with beef stock, scraping up browned bits, then return all beef and juices to the pot.
- Once boiling, cover and oven-braise for 2-2½ hours until the beef falls apart easily. Remove from oven and increase temperature to 400°F.
- Transfer beef to a bowl to cool slightly. Boil the cooking liquid on the stovetop and add egg noodles, cooking for 5 minutes until tender but firm.
- Shred the beef while noodles cook. Combine beef with noodles, adjust seasoning, then top with shredded fontina. Bake 10 minutes until cheese melts and bubbles. Garnish with fresh parsley to serve.
