Stew Beef And Casserece Noodles Recipes

EASY BEEF AND NOODLES CASSEROLE...

Steps:

• Combine soups and seasonings and shredded carrots in a 13x9" casserole dish.
• add stew beef, cut into cubes.mix well.
• cover and bake at 350* for 2 hours -- or beef is tender --
• serve over cooked noodles.that have been drained and tossed wit a little melted margarine or butter -- .

STEW BEEF AND CASSERECE NOODLES

Steps:

• Put everything but noodles and cornstarch in slow cooker.
• Cook on high 2 hours, or on low for 4+ hours.
• Add 3 Tablespoon corn starch.
• Cook another 15 min to thicken.
• Cook noodles al dente.
• Add noodles to Stew.
• Cook another 3 minutes.

BEEF AND NOODLE CASSEROLE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. In the same skillet, melt butter over medium-high heat. Saute onion and pepper until tender. Stir in the beef, Worcestershire sauce, noodles and soups. , Transfer to a greased 3-qt. baking dish; top with cheese. Bake, uncovered, at 350° for 45-50 minutes or until heated through.

EASY BEEF STEW WITH NOODLES

Steps:

• In a large Dutch oven or heavy pot, heat oil over high. Add beef, season with salt and pepper, and cook until seared and brown, about 6 minutes. Add onion and season with salt and pepper. Cook until onion begins to soften (reducing heat, if necessary), about 5 minutes. Stir in flour until beef and onion are coated and cook 1 to 2 minutes (do not burn). Add broth and 3 cups water, stirring and scraping up browned bits. Bring to a boil; reduce to a simmer and cook until beef is tender, about 25 minutes.
• Add carrots and potatoes and cook until potatoes are tender, about 10 minutes. Add noodles and cook until tender, about 8 minutes. Season with salt and pepper. To serve, stir in parsley and vinegar.

TENDER BEEF OVER NOODLES

Steps:

• In a small skillet, brown beef and onion in oil; drain. Transfer to a 1-1/2-qt. slow cooker., In a small bowl, combine 1/2 cup water, ketchup, brown sugar, Worcestershire sauce, paprika and mustard; pour over meat. Cover and cook on low until meat is tender, about 5 hours. , Combine flour and remaining water until smooth; stir into meat mixture. Cover and cook until thickened, about 30 minutes longer. , Meanwhile, cook noodles according to package directions; drain. Stir in parsley if desired. Serve with beef.

AMISH OVEN BEEF & NOODLE STEW

Steps:

• Preheat oven to 350ºF.
• Dissolve beef bouillon in water in large Dutch oven.
• Add chuck roast, cloves, celery, carrots, onion, green pepper and parsley sprigs.
• Cover; bake until meat is tender, 3 hours.
• Transfer meat to cutting board.
• Shred meat into bite-size pieces.
• Remove vegetables from broth with slotted spoon; chop.
• Return meat and vegetables to broth.
• Stir in uncooked noodles, salt and pepper; cover.
• Bake until noodles are tender, stirring once, about 30 minutes.
• Add additional water if noodles absorb all of broth.
• Sprinkle with chopped parsley.

SLOW COOKER BEEF NOODLE STEW

Steps:

• In a large slowcooker, place the beef cubes, broth, onion, garlic, carrots, celery, tomatoes, Worcestershire, thyme, marjoram, basil, salt and pepper.
• Cover and cook on low for 6-7 hours.
• When done, dissolve 3 tbsp cornstarch in the 1/4 cold water. Stir into the crockpot and replace cover.
• Cook the egg noodles according to package. Drain and stir into the crockpot.
• Cook on high for ten more minutes.
• Stir and serve.
• If you need more liquid, add it before serving.

STEW BEEF CASSEROLE

Steps:

• Preheat oven to 275 degrees.
• Mix the cream of mushroom soup, Lipton onion soup, and the water.
• Add the stew beef to the soup mixture.
• Place in a casserole dish, medium size. Not to big because the gravy will evaporate. The perfect size would be one that the ingredients will almost fit to the top.
• Place a lid on the casserole dish.
• Slow roast in the oven for about 3 hours. The casserole is done when the meat is tender enough to break apart with a fork.