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.

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.

Add chopped parsley and vinegar just before serving.

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