Sunday, November 22, 2009

Beef Stew with Noodles

This was a nice, hearty meal that would be lovely to come home to on a cold fall day. I really enjoyed this, but Nate felt like it tasted like chicken soup with beef awkwardly added in. I'll leave it up to you to decide.

Beef Stew with Noodles

1 tbsp. oil
2 lbs. boneless beef chuck, cut into 1/2" cubes
1 med. onion, sliced lengthwise
2 tbsp. flour
3 cans (14.5 oz each) chicken broth
1/2 lb. carrots, peeled and cut into 1" cubes
2 med. russet potatoes, peeled and cut into 1" cubes
2 c. egg noodles
3 tbsp. finely chopped parsley
1 tsp. red wine vinegar

1. Heat oil in dutch oven over high. Add beef, season with salt and pepper and cook until seared and browned, ~6 mins.

2. Add onion and season with salt and pepper. Cook until onion is softened, ~5 mins.

3. Stir in flour until beef and onion are coated and cook another minute. Add broth and 3 cups water, stirring and scraping up browned bits. Bring to boil, reduce to simmer and cook until beef is tender, ~25 mins. Add carrots and potatoes and cook until potatoes are tender, ~10 mins.

4. Add noodles, cook ~8 mins. Season with salt and pepper, stir in parsley and vinegar.


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