Western Hospitality Casserole

By mrsjorn

Ingredients

• 3/4 cup all purpose flour
• 2 t salt
• 4 lbs lean stew beef, sliced into 1 inch cubes
• 1/3 cup oil divided
• 2 cloves garlic, minced
• 6 oz can tomato paste
• 3/4 cup dry red wine or beef broth
• 3 1/2 cups water
• 1 t dried thyme
• 2 bay leaves
• 2 4oz cans mushroom pieces
• 8 oz pkg bowtie pasta, cooked
• 12 oz pkg shredded cheddar cheese

Preparation

Step 1

Combine flour and salt in a shallow dish; coat beef with mixture. Heat half of oil in a large dutch oven over medium high heat; brown half of meat. Set aside cooked meat; brown remaining meat in remaining oil. Set aside meat. Add garlic to dutch oven and saute for one minute; add tomato paste, wine, water, thyme, bay leaves and meat. Cover and simmer over low heat for 1 1/2 hours, or until meat is tender. Remove bay leaves; stir in mushrooms with liquid and cooked pasta. Divide mixture in half and pour into two lightly greased 13 x 99 baking pans or two 2 quart accerole dishes. Top with cheese and bake, uncovered, at 350 degrees for about 30 minutes. To freeze; prepare and fill casserole, but do not top with cheese. Let cool completely. Wrap securely with aluminum foil; place in freezer. When ready to serve, thaw at room temperature for 1 1/2 hours. Bake covered, at 350 for one hour. uncover and top with cheese; bake 15 minutes longer to melt cheese. Makes 2 casseroles, 6 servings each