- 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
- 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.
Taken From: Martha Stewart’s Everyday Food -Sept. 2009