Beef Stew with Noodles

I noticed there are a couple of recipes that I've tried this year that didn't make it to the blog. Tisk Tisk. This particular recipe was one of my favorites and I thought it would be in bad blog taste to not post it.

Super easy, and super flavorful.  Great for leftovers - which says a lot considering I am not a fan of leftovers.

Beef Stew with Noodles

Photo by Everyday Food

Recipe from Every Day Food
Serves 4

• 1 T vegetable oil
• 2 pounds boneless beef chuck, cut into 1/2-inch cubes
• 1 medium onion, sliced lengthwise
• 2 T flour
• 3 cans reduced sodium chicken broth (14.5 ea)
• 1/2 pound carrot, cut 1" chunks
• 2 medium russet potato, peeled and cut into 1" dice
• 2 c egg noodles
• 3 T finely chopped fresh parsley
• 1 tsp red wine vinegar

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.