From The Cookbook: Happy Cooking

This Giada Lavender Honey Cake is just the kind of comforting recipe I turn to when I need a cozy meal for family dinners or festive gatherings.

There’s something so satisfying about how this stew comes together, with tender pieces of chuck roast simmering alongside sweet carrots and earthy celery in a rich, fragrant broth.

Just like Giada’s Flank Steak with Roasted Grapes and Mushrooms, this recipe brings out a blend of savory and unexpected flavors that really transform a simple weeknight meal into something special.

And if you’re a fan of Giada’s Beef Bourguignon, you’ll love how this stew offers that same comforting depth with its hints of white wine and a touch of nutty Parmesan.

Recipe Ingredients

• 3 pounds of chuck roast, cut into 1-inch pieces
• 4 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• ¼ cup of tomato paste
• 1 bay leaf
• 2 sprigs of thyme
• 1 (2-inch) piece of Parmesan cheese rind
• ½ cup of white wine
• 2 cups of beef stock
• 2 teaspoons of kosher salt
• ½ cup of panko bread crumbs
• ½ cup of toasted peeled hazelnuts
• 1 cup of frozen peas, thawed
• Cooked egg noodles, for serving
• Freshly grated Parmesan cheese, for serving
• 3 tablespoons of chopped Italian parsley, for serving

How To Make Giada Hazelnut Beef with Noodles

1. Start the Cooking Process: Place the chuck roast, carrots, celery, onion, garlic, tomato paste, bay leaf, thyme, Parmesan rind, white wine, beef stock, and kosher salt in a large slow cooker. Cover the slow cooker, set it to high, and cook for 5 hours.
2. Prepare the Topping: While the slow cooker is working, pulse the panko bread crumbs and toasted hazelnuts in a food processor until ground to a medium-fine texture. This should take only a few quick pulses.
3. Add the Topping and Peas: For the last 30 minutes of cooking time, add the panko-hazelnut mixture and thawed peas to the slow cooker. Stir to mix everything together and allow the flavors to meld.
4. Prepare the Egg Noodles: As the dish finishes cooking, prepare your egg noodles according to package instructions. Drain them well and set them aside, ready for serving.
5. Serve and Garnish: Spoon the slow-cooked mixture over a bed of egg noodles, then top each serving with freshly grated Parmesan cheese and chopped Italian parsley for added flavor and freshness.

Recipe Tips

• Add extra richness: Toss a splash of balsamic vinegar into the slow cooker for the last 15 minutes. This adds depth and a hint of tangy sweetness to the stew.
• Use fresh herbs for garnish: For a brighter flavor, add a handful of chopped fresh basil or rosemary right before serving. It adds a fresh, fragrant touch that enhances the dish.
• Boost the umami: Add a few chopped anchovies to the mixture at the start of cooking. They’ll dissolve into the stew, giving a deep, savory flavor without a fishy taste.
• Choose the right beef: Chuck roast is ideal because it breaks down well during slow cooking, but brisket works too if you prefer a bit more fat for extra flavor.
• Thicken the sauce: If you want a thicker consistency, mix 1 tablespoon of cornstarch with water and stir it into the stew 30 minutes before the end of cooking.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Beef Tenderloin With Red Wine-Rosemary Butter
• Giada De Laurentiis Beef Stroganoff
• Giada Slow-cooker Beef and Kabocha Squash Stew

Giada Hazelnut Beef with Noodles

Recipe by Giada De LaurentiisCourse: DinnerCuisine: ItalianDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

5

hours 

Calories

480

kcal

This Giada Lavender Honey Cake is just the kind of comforting recipe I turn to when I need a cozy meal for family dinners or festive gatherings. There’s something so satisfying about how this stew comes together, with tender pieces of chuck roast simmering alongside sweet carrots and earthy celery in a rich, fragrant broth.

Ingredients

• 3 pounds of chuck roast, cut into 1-inch pieces
  

• 4 carrots, peeled and chopped
  

• 2 celery stalks, chopped
  

• 1 onion, chopped
  

• 3 garlic cloves, minced
  

• ¼ cup of tomato paste
  

• 1 bay leaf
  

• 2 sprigs of thyme
  

• 1 (2-inch) piece of Parmesan cheese rind
  

• ½ cup of white wine
  

• 2 cups of beef stock
  

• 2 teaspoons of kosher salt
  

• ½ cup of panko bread crumbs
  

• ½ cup of toasted peeled hazelnuts
  

• 1 cup of frozen peas, thawed
  

• Cooked egg noodles, for serving
  

• Freshly grated Parmesan cheese, for serving
  

• 3 tablespoons of chopped Italian parsley, for serving

Directions

• Start the Cooking Process: Place the chuck roast, carrots, celery, onion, garlic, tomato paste, bay leaf, thyme, Parmesan rind, white wine, beef stock, and kosher salt in a large slow cooker. Cover the slow cooker, set it to high, and cook for 5 hours.
  
• Prepare the Topping: While the slow cooker is working, pulse the panko bread crumbs and toasted hazelnuts in a food processor until ground to a medium-fine texture. This should take only a few quick pulses.
  
• Add the Topping and Peas: For the last 30 minutes of cooking time, add the panko-hazelnut mixture and thawed peas to the slow cooker. Stir to mix everything together and allow the flavors to meld.
  
• Prepare the Egg Noodles: As the dish finishes cooking, prepare your egg noodles according to package instructions. Drain them well and set them aside, ready for serving.
  
• Serve and Garnish: Spoon the slow-cooked mixture over a bed of egg noodles, then top each serving with freshly grated Parmesan cheese and chopped Italian parsley for added flavor and freshness.