Beef Stew with Noodles

The South Arm Women Community Kitchen is back in action after Christmas break.

For the first kitchen, Michelle prepared 3 simple recipes for some old and some new participants. The main course is a Beef Stew with Noodles. This is a hearty one pot complete meal.

Tips

Use affordable chuck roast for stews because it becomes tender and flavourful as it simmers. Cutting the meat into smaller pieces shortens the cooking time.
Cutting vegetables into evenly sized cubes helps to ensure that they’ll finish cooking at the same time.

Ingredients

1 tablespoon vegetable oil
2 pounds boneless beef chuck, cut into 1/2-inch cubes
salt and ground pepper
1 large onion, diced
2 tablespoons all-purpose flour
3 cans (14.5 ounces each) chicken broth (preferably reduced-sodium)
1/2 pound carrots, cut into 1-inch chunks
2 medium russet potatoes, peeled and cut into 1-inch dice
2 cups egg noodles (or more)
3 tablespoons finely chopped fresh parsley
1 teaspoon red-wine vinegar

Source: This recipe is adapted from MarthaStewart.com

Serves about 6, depending on serving size

Instructions

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.