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.
Servings: 8
Ingredients
- 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
Instructions
- 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!