French Dip Casserole
2 tbsp olive oil
½ lb stew beef
1 onion, thinly sliced
2 cloves garlic, minced (2 tsp)
1 cup water
1 tsp Worcestershire sauce
1½ cups heavy cream, divided
1 tsp pepper
2 tsp prepared horseradish
⅔ cup mushrooms, sliced (5 ounces)
½ lb angel hair pasta
2 tbsp butter
1 tbsp flour
½ cup sharp cheddar cheese, shredded (2 oz)
½ cup pepper jack cheese, shredded (2 oz)
Heavy olive oil in a large heavy skillet or pan over medium-high heat. Dry stew beef on paper towels and add to hot oil. Brown on all sides and remove from pan.
Add onion and saute until softened, about 5 minutes. Push onion to the sides of the pan to make a well. Add garlic to well and saute until fragrant, about 1 minute.
Add beef back to pan, add water and Worcestershire sauce. Bring to simmer, cover and turn heat to low. Simmer for 2½ hours. Remove from heat and allow to cool slightly.
Stir in 1 cup cream, pepper, horseradish and mushrooms.
Heat 4 quarts of water to boiling. Add angel hair and cook for 4 minutes or until “al dente”. Drain well but don’t rinse. Toss with beef mixture and pour into an 8 cup covered casserole dish.
Melt butter in a small saucepan. Stir in flour and bring to simmer, stirring constantly. Stir in remaining cream and bring back to a simmer, stirring constantly. Remove from heat and add cheeses, stirring until they are melted.
Spread cheese sauce over the top of the casserole. Cover and bake in a preheated 350℉ oven for 20 minutes. Remove cover and bake for 10 minutes or until it reaches an internal temperature of 160℉.
Let the casserole rest for 10 minutes before serving.
8 servings, 500 calories per serving
Hack: One 4 oz can of mushrooms can replace the fresh mushrooms in this recipe.
Hack: Leftovers can be stored in the refrigerator for up to 5 days. Alternately, seal serving-sized portions in freezer-safe containers and store them in the freezer for up to 3 months.
