Ingredients

  • 2 pounds boneless beef chuck cut into 1/2-inch cubes
  • 2 tbsp vegetable oil
  • 1 medium yellow onion, slice lengthwise
  • 2 tbsp all-purpose flour
  • 5 1/2 cups low-sodium chicken broth
  • 3 cups water
  • 1/2 pounds carrots, cut into 1-inch pieces
  • 2 medium russet potatoes, peeled and cut into 1-inch pieces
  • 2 cups egg noodles
  • 3 tbsp finely chopped fresh flat-leaf parsley leaves
  • 1 tsp red-wine vinegar

Directions

  1. Season beef with salt and pepper. In a large Dutch oven, heat oil over high. Working in batches, add beef and cook until browned, about 6 minutes.
  2. Add onion and season with salt and pepper Cook until onion begins to soften (reducing heat if necessary), about 5 minutes.
  3. Stir in flour, and cook 1 to 2 minutes.
  4. Add broth and the water, stirring and scraping up browned bits with a wooden spoon.
  5. Bring to a boil; then reduce to a simmer and cook until beef is tender, about 25 minutes.
  6. Add carrots and potatoes; cook until potatoes are tender, about 10 minutes.
  7. Add noodles and cook until tender, about 8 minutes.
  8. Season with salt and pepper. Stir in parsley and vinegar just before serving.
Source

From the kitchen of Martha Stewart Living ONE POT, 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More. Editors of Martha Stewart Living