Like I’ve said, it’s the end of the school year and quick and easy meals are what I’m about. This Beef Stew Casserole is going to be a new family favorite that I think has to go into general rotation. It’s filling and savory and is so easily put together. So what is Beef Stew Casserole anyway? Well, it’s exactly what it sounds like, beef stew in the form of a delicious casserole and doesn’t take hours on hours to make.

Everything you love about beef stew traditionally is here; beef, carrots, potatoes, celery, onion. All the goods. And to make this a casserole, it’s tossed together and baked with some tasty egg noodles! The noodles soak up a lot of the broth goodness as it bakes together and you end up with a delicious pasta dish that the whole family will love.

All of the ingredients here are pretty standard to any pantry or kitchen, and while I used lean stew meat, you could also use lean ground beef here instead. I went with stew meat to keep with the theme of actual stew. Being as the ingredients here are all pretty basic there isn’t a whole lot that you can do here to lighten this up.

Another thing I love about this dish? You can easily double it for a larger crowd and use a 13x9” baking dish instead. Plus, YES you can absolutely make it ahead of time and do the final bake to cook right before you’re ready for dinner.

Beef Stew Casserole

Yield: 6

Author: The Skinny Fork (Amanda Plott)

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

A tasty weeknight casserole that can be made ahead of time and heated to enjoy when ready!

Ingredients

1/2 Lb. Lean Stew Meat, Chopped
2 Tbsp. All-Purpose Flour
1 1/2 C. Low Sodium Beef Broth
1 1/2 Carrots, Sliced
1 Celery Stalks, Sliced
1/2 Onion, Diced
1/2 Potato, Diced
1 Tsp. Salt
1 Tsp. Onion Powder
1 Tsp. Sugar
1 Tsp. Paprika
1 Tsp. Pepper
1 Tsp. Thyme
2 C. Egg Noodles, Cooked to Al Dente
1/2 C. Fried Onion

Instructions

Place a large pot over medium-high heat and lightly coat the inside with non-stick spray.
Toss the 1/2 Lb. Stew meat in a ziplock with 2 Tbsp. Flour to coat evenly.
Place the meat into the pot and brown the beef.
Add in the 1 1/2 C. Beef Broth and keep on medium-high heat to bring to a boil.
Add in the 1 1/2 Carrots,1 Celery Stalks, 1/2 Onion, 1/2 Potato, 1 Tsp. Salt, 1 Tsp. Onion Powder, 1 Tsp. Sugar, 1 Tsp. Paprika, 1 Tsp. Pepper, and 1 Tsp. Thyme. Give it all a good stir.
Allow it to boil and cook for about 5 minutes.
(This is a good time to cook your 2 C. dry egg noodles.)
Preheat the oven to 350 degrees F.
Once done, remove from the heat and stir the noodles into the beef mixture.
Transfer it all to an 8x8" or 9x9" baking dish and cover with foil. Place it in the oven to bake for 35 minutes.
Uncover and top with the 1/2 C. Fried Onion.
Place it back into the oven to bake for 5 minutes.
Once done, remove from the oven and serve right away.

Nutrition Facts

Calories

168.7

Fat (grams)

3.23

Sat. Fat (grams)

0.94

Carbs (grams)

22.05

Fiber (grams)

1.79

Net carbs

20.25

Sugar (grams)

2.1

Protein (grams)

12.52

Sodium (milligrams)

637.8

Cholesterol (grams)

38.91

Nutritional Claims: Sugar Conscious • Dairy Free • Milk Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Crustacean Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher