One of the things I did over the holidays was make stock. Lots and lots of stock. Which led to many soups and stews over the past few weeks. We made a lot of old favorites (like split pea and turkey noodle), and a few new ones! This beef noodle stew is a rich hearty classic that I’d been craving for a while. There’s just something about a rich beefy stew when it’s freezing outside – warms and fills you up in the most satisfying way.
Beef Stew with Noodles
via martha stewart
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
4 cups beef, turkey or chicken broth
1/2 pound carrots, cut into 1-inch chunks
2 medium russet potatoes, peeled and cut into 1-inch dice
2 cups egg noodles
3 tablespoons finely chopped fresh parsley
1 teaspoon 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 just begins to soften (reducing heat if necessary), about 3-5 minutes. Stir in flour until beef and onion are coated and cook 1 to 2 minutes (careful not to 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.