Easy Beef Stew with Noodles

Name: Easy Beef Stew with Noodles
Prep time: 15 min
Total time: 60 min
Ingredients: 1 tablespoon vegetable oil; 2 pounds boneless beef chuck, cut into ½-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; 0.5 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

3.6

(119)

12 Reviews

By

Martha Stewart

Updated on May 16, 2017

Prep Time:

15 mins

Total Time:

1 hr

Servings:

4

Affordable chuck roast is a great choice for stews because it becomes tender and flavorful as it simmers. Cutting the meat into small pieces shortens the cooking time.

Ingredients

1 tablespoon vegetable oil
2 pounds boneless beef chuck, cut into ½-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
½ 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

Directions

In a large Dutch oven or heavy pot, heat oil over high. Add beef, season with salt and pepper, and cook until seared and brown, about 6 minutes. Add onion and season with salt and pepper. Cook until onion begins to soften (reducing heat, if necessary), about 5 minutes. Stir in flour until beef and onion are coated and cook 1 to 2 minutes (do not burn). Add broth and 3 cups water, stirring and scraping up browned bits. Bring to a boil; reduce to a simmer and cook until beef is tender, about 25 minutes.
Add carrots and potatoes and cook until potatoes are tender, about 10 minutes. Add noodles and cook until tender, about 8 minutes. Season with salt and pepper. To serve, stir in parsley and vinegar.