Beef Noodle Casserole

Ingredients:

• 2 lb. beef chuck roast, cut into 2-inch pieces
• Kosher salt and freshly ground pepper, to taste
• 2 Tbsp. olive oil, divided
• 2 medium yellow onions, coarsely grated
• 2 medium carrots, peeled and coarsely grated
• 6 cloves garlic, finely grated
• 2 Tbsp. tomato paste
• 2 Tbsp. all-purpose flour
• 6 cups best-quality beef broth
• 1 (12-oz.) package wide egg noodles
• 1 (8-oz.) block fontina cheese, freshly grated
• Finely chopped parsley, for serving

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 350°F. Season the beef pieces generously with kosher salt and freshly ground pepper.

2. Brown the Beef:

   • Heat a large Dutch oven or braiser over medium-high heat. Add 1 tablespoon of olive oil to the pot.
   • When the oil shimmers, add half of the beef to the pot. Cook the beef, turning occasionally, until golden brown on all sides (about 5-7 minutes). Transfer the browned beef to a large bowl and set aside.
   • Add the remaining tablespoon of oil to the pot and repeat the browning process with the remaining beef.

3. Cook the Vegetables:

   • Add the grated onions and carrots to the pot and cook, stirring occasionally, until they are softened and translucent (about 5-7 minutes).
   • Add the finely grated garlic and cook for about 1 more minute, until fragrant.
   • Stir in the tomato paste and flour. Cook, stirring constantly, for about 2 minutes until the tomato paste darkens slightly.

4. Add the Beef Broth:

   • Carefully pour the beef broth into the pot, stirring to scrape up any brown bits from the bottom of the pot.
   • Return the seared beef and its juices to the pot. Stir to combine everything.

5. Cook the Beef:

   • Bring the mixture to a boil. Once boiling, cover the pot and transfer it to the preheated oven.
   • Cook for 2 to 2½ hours, or until the beef is tender and easily shreds with a fork.

6. Increase Oven Temperature:

   • After the beef is done cooking, remove the pot from the oven and increase the oven temperature to 400°F.

7. Cook the Noodles:

   • Using a slotted spoon, transfer the beef to a clean bowl and set it aside to cool slightly.
   • While the beef cools, return the Dutch oven to the stovetop and bring the liquid to a boil over high heat.
   • Add the egg noodles and cook, stirring occasionally, for about 5 minutes or until the noodles are al dente.

8. Shred the Beef:

   • While the noodles are cooking, shred the beef into bite-sized pieces.
   • Once the noodles are done, stir the shredded beef back into the pot with the noodles.

9. Top with Cheese and Bake:

   • Taste the mixture and adjust the seasoning if needed. Sprinkle the freshly grated fontina cheese evenly over the top of the casserole.
   • Return the pot to the oven and bake for about 10 minutes, or until the cheese is melted and bubbly.

10. Serve:

• Sprinkle with finely chopped parsley before serving.