Beef Stew With Noodles Recipe

Name: Beef Stew With Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 2 pounds boneless beef chuck, cut into 1/2-inch cubes; coarse salt and ground pepper; 1 medium onion, sliced lengthwise; 2 tablespoons all-purpose flour; 3 cans (14.5 ounces each) reduced-sodium chicken broth; 1/2 pound carrots, cut into 1-inch chunks; 2 medium russet potatoes, peeled and cut into 1-inch pieces; 2 cups egg noodles; 3 tablespoons finely chopped fresh parsley; 1 teaspoon red-wine vinegar

Servings: persons

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

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.

1634

kcal

Calories

Fat

109

Carbs

170

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 2 pounds boneless beef chuck, cut into 1/2-inch cubes, coarse salt and ground pepper, 1 medium onion, sliced lengthwise, and more.

Yes, Beef Stew With Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Stew With Noodles

How did you like this recipe?

Frequently Asked Questions