Juicy shredded beef casserole for dinner anyone? Mmm… Mmm…
read on for A new twist on a classic
Juicy shredded beef casserole for dinner. For those cold nights when everyone just spent the day outside, and you just need to fill their bellies with a little warmness. A different approach to the classic bowl of a steamy beef stew.
Did you know that there is evidence of stew going back 8,000 years or more. And how often, after a cold day outside, do you just need to warm up and fill the belly. Maybe your loved ones were just outside shoveling snow, building a snowman, or just battling it out with snowballs. Maybe you took the kids to the skating rink. Or maybe is just a plain frigid day that chills you to the bones.
It is one of those cold to the bone days and you know it is going to take a while to shake off that cold. Those are the days when a nice hot beef stew really hits the spot. When the heat of the stew heats you up from the inside and the ingredients of the stew re-nourish your spent body. Ah, it’s the perfect ending to a perfect day. Of course it doesn’t have to be cold to enjoy such a delectable dish. Take it from our ancestors 8000 years ago.
Here is a new way to enjoy those memorable ingredients, taste, and nourishment. And if you do the prep work before hand it’ll be as easy as 1, 2, 3 to bring it to the table. In fact you could even skip the casserole dish and aim for a crock pot to walk into that savory smell when you come back indoors.
Don’t forget the buttered bread or buttered rolls. No stew casserole dinner is complete without that buttery goodness that compliments the juicy beef and vegetable combination. Plus if you like dipping it will help collect all that juicy broth goodness at the end.
WHAT YOU NEED:
- 1 Precooked roast beef
- 1 Bag of egg noodles
- 4-5 Large potatoes.
- 1 Bag of fresh or frozen carrots
- 1 Bag of fresh or frozen peas
- 1 yellow onion
- 4 Cubes beef bouillon
- ½ Cup flour
Boil the egg noodles till tender and drain, set aside. Bring two cups of water to a boil, remove from heat, add bouillon cubes, and stir till the bouillon cubes are fully dissolved. Slice the onions and fry on medium heat with butter or olive oil till caramelized (edges are a faint brown). While things are cooking you can cut the potatoes into squares and rinse well and shred the precooked roast beef.
Add the flour to the bouillon mix and stir until the flour is fully dissolved. In a large bowl combine the beef, the noodles, the potatoes, the carrots, and the peas. This is the part where you add any preferred seasoning that you want and mix it all together well. Scoop the mix into a large casserole dish or a crock pot. Now pour the bouillon mix over the whole top of the casserole and cover with aluminum foil or the crock pot lid.
Cook at 350 degrees for 30-40 minutes. Pull out of the oven, remove foil and cover with onions. Bake another 5-10 minutes or till onions obtain crunchy edges. Serve hot!