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
- 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.
- Add onion and season with salt and pepper Cook until onion begins to soften (reducing heat if necessary), about 5 minutes.
- Stir in flour, and cook 1 to 2 minutes.
- Add broth and the water, stirring and scraping up browned bits with a wooden spoon.
- Bring to a boil; then reduce to a simmer and cook until beef is tender, about 25 minutes.
- Add carrots and potatoes; cook until potatoes are tender, about 10 minutes.
- Add noodles and cook until tender, about 8 minutes.
- 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