Best Comforting Beef Casserole Recipes

Comforting Beef Stroganoff Casserole image

Provided by Wildflour

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb lean ground beef
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon oil, to taste
8 ounces sliced fresh mushrooms
1 large onion, chopped
3 minced garlic cloves, I just use the jarred kind
1/4 cup chicken broth or 1/4 cup chicken bouillon
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup sour cream
1 tablespoon Dijon mustard
4 cups cooked egg noodles

Steps:

In lg, deep frying pan, brown hamburger, salt and pepper until done, breaking up.
Drain grease, add oil, mushrooms, onion and garlic.
Cook and stir until onion is tender, about 2 minutes.
Add wine (*or sub), reduce heat to med-low and simmer 3 minutes.
Stir in soup, sour cream and mustard until combined.
Stir in cooked noodles, (**if pan is too small, pour noodles into large dish, pour meat mixture over, and toss to coat), then pour all into greased 13x9-inch baking dish or pan.
Cover and bake at 350°F for 20 minutes.
Uncover and bake 10 minutes longer.
*Serve with tossed salad and garlic bread.

Nutrition Facts : Calories 398.1, Fat 17.6, SaturatedFat 6.6, Cholesterol 90, Sodium 556.2, Carbohydrate 35.4, Fiber 2.2, Sugar 3.8, Protein 22.9

Comforting Beef Casserole image

Provided by Nigella Lawson : Food Network

Categories main-dish

Time 3h15m

Yield 10 to 12 servings

Number Of Ingredients 12

1/2 cup olive oil (not extra-virgin), or vegetable oil
2 pounds onions, roughly chopped
1 1/2 pounds carrots, cut on the diagonal to give slanted oval slices
1/2 cup flour
Salt and freshly ground black pepper
1 tablespoon dried sage leaves
2 teaspoons ground allspice
4 1/2 pounds stewing or chuck steak, diced
1 large orange, zested and juiced
2 cups stout
2 cups water
4 bay leaves

Steps:

Heat 4 tablespoons of oil in a large saucepan or deep casserole, and fry the onions and carrots until they begin to soften, about 5 minutes.
Remove the softened and oil-glossed vegetables to a bowl, and add the remaining oil to the pan. Put the flour into a large freezer bag along with salt and pepper, sage, and allspice; add the beef pieces to the bag, tossing in the flour, before searing the meat in the pan. Do this in batches, browning the meat a little and removing all of the beef to a large dish as you go.
When all the meat is browned and out of the pan, whisk or stir in the orange juice and stout and let it come to the boil. Add the water and then return the meat and vegetables to the pan. Stir in the orange zest and bay leaves, bring to the boil and then turn the stew down to a soft simmer. Cover and cook for 2 1/2 hours. This is best reheated 1 or 2 days after, but if you are serving the stew on the same day, then add another half hour to the cooking time just to make sure the meat is soft, mellow and tender.