Beef Noodle Casserole
The recipe calls for grating the onion, carrots, and garlic, which might seem like a hassle, but it actually saves time by eliminating the need for delicate knife work. Grating the vegetables helps them blend seamlessly into the sauce as they cook, making it a great way to sneak in extra veggies, especially for picky eaters. For an added veggie boost, you can even toss in a 10- or 12-ounce bag of frozen vegetables when cooking the egg noodles!
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
Instructions
- Preheat the oven to 350°F. Generously season the beef with salt and pepper.
- Heat a large Dutch oven or braiser over medium-high, then add 1 tablespoon of the oil to the pot. When it shimmers, add half of the beef and cook, turning occasionally, until golden brown on all sides, 5 to 7 minutes. Transfer to a large bowl and set aside. Add the remaining 1 tablespoon oil to the pot and repeat with the remaining beef.
- Add the onion and carrots to the pot. Cook, stirring occasionally, until softened and translucent, 5 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more. Add the tomato paste and flour to the pot. Stir to thoroughly combine everything and continue cooking until the tomato paste has darkened slightly, about 2 minutes. Carefully add the beef stock to the pot, stirring to scrape up any brown bits from the bottom. Add the seared beef and any juices.
- Bring to a boil, then cover and transfer to the oven. Cook until the beef is tender enough to shred easily with a fork, 2 to 2½ hours. Remove from the oven and increase the temperature to 400°F.
- Using a slotted spoon, transfer the beef to a clean bowl and allow to cool slightly. Meanwhile, return the Dutch oven to the stovetop and bring to a boil over high heat. Add the egg noodles and cook, stirring occasionally, until al dente, about 5 minutes.
- While the egg noodles cook, shred the beef. When the noodles are ready, stir the beef back into the pot. Taste and adjust the seasoning, then sprinkle the fontina evenly over the top of the casserole and return to the oven. Continue cooking until the cheese is melted and bubbly, about 10 minutes. Sprinkle with parsley before serving.
Nutrition
Calories: 512kcalCarbohydrates: 38gProtein: 42gFat: 20gSaturated Fat: 9gCholesterol: 141mgSodium: 978mgPotassium: 1074mgFiber: 3gSugar: 5gCalcium: 223mgIron: 6mg
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