Pasta bakes have always been a favorite of mine. I’ve made a lot of variations throughout the years because Ladd and the kids really adore them. I promise you this, my dear friends: this casserole is the stuff comfort food dreams are made of. It may not look exactly like some other beef and noodle bakes you’ve had, but it’s incredibly beefy and cheesy.
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 c. 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:
Step :No:01
Set oven temperature to 350°F. Season the beef well with salt and pepper.
Step :No:02
One tablespoon of the oil should be added to a large Dutch oven or braiser that has been heated to medium-high. Once oil begins to shimmer, add half of the meat and cook, stirring periodically, for 5 to 7 minutes, or until golden brown on all sides. Move to a sizable bowl and reserve. Repeat with the entire beef after adding the last 1 tablespoon of oil to the saucepan.
Step :No:03
To the pot, add the carrots and onion. Simmer for 5 to 7 minutes, stirring periodically, or until the food is soft and transparent. Add the garlic and simmer for a further minute or so, stirring, until fragrant. To the pot, add the flour and tomato paste. After giving everything a good stir, heat for a further two minutes, or until the tomato paste has slightly darkened. Stirring to remove any brown bits from the bottom of the saucepan, carefully add the beef stock to the pot. Add any juices from the grilled meat.
Step :No:04
After bringing to a boil, cover, and put in the oven. Simmer the beef for two to two and a half hours, or until it is fork-tender. Take it out of the oven and turn the heat up to 400°F.
Step :No:05
Move the meat to a sanitized bowl with a slotted spoon and let it cool slightly. Return the Dutch oven to the stovetop and heat it to a boiling point while you wait. Add the egg noodles and simmer for about 5 minutes, stirring now and again, until al dente.
Step :No:06
Shred the beef while the egg noodles are cooking. Return the beef to the boil and stir when the noodles are done. After tasting and adjusting the seasoning, return the casserole to the oven and evenly sprinkle the fontina on top. Cook for a further 10 minutes or so, or until the cheese is melted and bubbling. Before serving, add a parsley sprinkle.
See Full Recipes: https://www.thepioneerwoman.com/food-cooking/recipes/a60928857/beef-noodle-casserole-recipe/