Beef Stew with Noodles

The South Arm Women Community Kitchen is back in action after Christmas break.

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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

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Source: This recipe is adapted from MarthaStewart.com

Serves about 6, depending on serving size

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