Description
Beef mushroom casserole delivers pure comfort straight from grandma’s kitchen to your dinner table. Hearty ingredients blend into a rich, satisfying meal that warms your soul and brings family together for a delicious evening feast.
Ingredients
Scale
Proteins:
- 1.5 lbs beef stew meat
- 8 oz cremini mushrooms
- 8 oz button mushrooms
- 1 lb egg noodles
Liquids and Seasonings:
- 4 cups beef broth
- 1 cup dry red wine
- ½ cup sour cream
- 1 tbsp olive oil
- 2 tbsp butter
Dry Ingredients and Aromatics:
- ½ cup all-purpose flour
- ½ cup breadcrumbs
- 1 large onion
- 2 cloves garlic
- 2 tbsp tomato paste
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 1 bay leaf
- ¼ cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- Grab 1.5 lbs of beef stew meat and season generously with salt and pepper. Pat the cubes dry for better browning.
- Heat 1 tbsp olive oil in a Dutch oven at medium-high heat. Sear beef cubes in batches for 2-3 minutes per side until deep golden brown. Transfer browned meat to a separate plate.
- Reduce heat to medium and add chopped onion. Cook for 5-7 minutes until soft and translucent. Toss in 2 minced garlic cloves and cook for another minute.
- Add 8 oz cremini and 8 oz button mushrooms sliced to the pot. Saute for 8-10 minutes until mushrooms release moisture and develop rich brown color.
- Dust ½ cup flour over the vegetables. Stir constantly for 1-2 minutes to cook the flour.
- Pour 4 cups beef broth slowly, scraping all browned bits from the bottom of the pot.
- Mix in 1 cup red wine, 2 tbsp tomato paste, 1 tsp dried thyme, ½ tsp dried rosemary, and 1 bay leaf. Bring to a gentle simmer.
- Return seared beef to the pot. Cover and reduce heat to low. Simmer for 2 hours, checking liquid levels occasionally.
- Remove bay leaf after simmering. Taste and adjust seasoning if needed.
- Cook 1 lb egg noodles according to package instructions. Drain thoroughly.
- Stir ½ cup sour cream and ¼ cup chopped parsley into the beef mixture.
- Fold cooked noodles into the beef and mushroom sauce carefully.
- Preheat oven to 350F. Grease a 9×13 inch baking dish with 2 tbsp butter.
- Transfer beef and noodle mixture to the prepared baking dish.
- Mix ½ cup breadcrumbs with melted butter until well combined.
- Sprinkle buttered breadcrumbs evenly across the casserole surface.
- Bake for 20-25 minutes until heated through and breadcrumbs turn golden brown.
- Rest the casserole for 10 minutes before serving to let flavors settle and sauce thicken.
Notes
- Always brown the beef in batches to ensure a deep, rich flavor and prevent steaming instead of searing.
- Choose a robust red wine like Cabernet Sauvignon or Merlot for deeper flavor complexity in the sauce.
- For a gluten-free version, swap regular flour with cornstarch or gluten-free flour blend and use gluten-free breadcrumbs.
- Cremini mushrooms provide more depth than white button mushrooms, but a mix works wonderfully for varied texture and taste.
- Prep Time: 20-25 minutes
- Cook Time: 2 hours 40-50 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 518 kcal
- Sugar: 3 g
- Sodium: 590 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 95 mg