Beef Stew With Noodles

  1. 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.
  2. 2. 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.
  3. To Freeze: Store in airtight containers in the freezer, up to 6 months. Thaw in the refrigerator before reheating.

vegetable oil, boneless beef chuck, salt, onion, flour, chicken broth, carrots, russet potatoes, egg noodles, fresh parsley, redwine vinegar

Taken from www.epicurious.com/recipes/member/views/beef-stew-with-noodles-50053062 (may not work)

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