Beef Stew with Noodles
- 1 tablespoon vegetable oil
- 2 pounds boneless beef chuck, cut into 1/2-inch cubes
- Coarse salt and ground pepper
- 1 medium onion, sliced lengthwise
- 2 tablespoons all-purpose flour
- 3 cans (14.5 ounces each) reduced-sodium chicken broth
- 1/2 pound carrots, cut into 1-inch chunks
- 2 medium russet potatoes, peeled and cut into 1-inch dice
- 2 cups egg noodles
- 3 tablespoons finely chopped fresh parsley
- 1 teaspoon red-wine vinegar
- Produce
- Carrots (1/2 pound)
- Onion, medium (1)
- Parsley, fresh (3 tablespoons)
- Russet potatoes, medium (2)
- Meat
- Beef chuck, boneless (2 pounds)
- Condiments
- Red-wine vinegar (1 teaspoon)
- Cooking & Baking
- All-purpose flour (2 tablespoons)
- Salt and ground pepper, Coarse (1)
- Vegetable oil (1 tablespoon)
- Pasta & Grains
- Egg noodles (2 cups)
- Other
- 3 cans (14.5 ounces each) reduced-sodium chicken broth
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published October 8, 2012 (4 months ago).
93 people saved this recipe.
