Beef Noodle Stew Casserole
A hearty dish, this casserole gathers the flavors of a classic beef stew, stirs in a helping of egg noodles, and makes a delicious family dinner.
- 1 lb beef stew meat, roughly chopped into smaller pieces
- 1/4 cup flour
- 3 stalks celery, thinly sliced
- 3-4 carrots, thinly sliced
- 1 potato, diced
- 1/2 large white onion, diced
- 4 cups uncooked egg noodles
- 1 pkt beef stew seasoning mix
- 2 tbsp olive oil
- 3 cups beef broth
- 1 cup French fried onions
To a large zip-locking bag, add the meat and flour- shaking to coat.
Add the olive oil to a large pot set over medium heat. Sear the meat, stirring a few times, so that it's browned on all sides but not completely cooked through.
Add the broth, and stir to deglaze the pot. Stir in the veggies, and bring the whole pot to a rolling boil. Using a whisk, whisk in the stew seasoning packet until completely incorporated. Continue boiling the stew mixture for 5 full minutes, until it's cooked down a bit.
While the stew's boiling, cook the egg noodles until al dente, then drain. Stir the noodles into the stew.
Lightly grease a 9x13" baking dish with cooking spray. Pour the stew/noodle mixture into the baking dish and cover it tightly with foil.
Bake it at 350 degrees for 35 minutes. Remove the foil, sprinkle the crispy fried onions evenly out overtop the casserole, and return to the oven for an additional 5 minutes. Serve immediately, and enjoy!