Ingredients
- 1 Tbsp. vegetable oil
- 2 lb boneless beef chuck, cut into 1/2" cubes
- coarse salt and ground pepper
- 1 med onion, sliced lengthwise
- 2 Tbsp. all-purpose flour
- 3 cans (14.5 oz. each) reduced-sodium chicken broth
- 1/2 lb carrots, cut into 1" chunks
- 2 med russet potatoes, peeled and cut into 1" dice
- 2 cup egg noodles
- 3 Tbsp. finely chopped fresh parsley
- 1 tsp. red-wine vinegar
Preparation
Step 1
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.
To Freeze: Store in airtight containers in the freezer, up to 6 months. Thaw in the refrigerator before reheating.
Helpful Hint Cutting vegetables into evenly sized cubes helps to ensure that they'll finish cooking at the same time.
To Freeze: Store in airtight containers in the freezer, up to 6 months. Thaw in the refrigerator before reheating.