Dutch Oven Beef Stew with Noodles

2 pounds boneless beef chuck, cut into 1/2-inch cubes

Coarse salt and freshly ground pepper

2 tablespoons vegetable oil

1 medium yellow onion, sliced lengthwise

2 tablespoons all-purpose flour

5 1/2 cups low-sodium chicken broth

3 cups water

1/2 pound carrots, cut into l-inch pieces

2 medium russet potatoes, peeled and cut into l-inch pieces

2 cups egg noodles

3 tablespoons finely chopped fresh flat-leaf parsley leaves

1 teaspoon red-wine vinegar

 

Season beef with salt and pepper. In a large Dutch oven, heat oil over high. Working in batches, add beef and cook until browned, 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, and cook 1 to 2 minutes. Add broth and the water, stirring and scraping up browned bits with a wooden spoon. Bring to a boil; then reduce to a simmer and cook until beef is tender, about 25 minutes. Add carrots and potatoes; cook until potatoes are tender, about 10 minutes. Add noodles and cook until tender, about 8 minutes. Season with salt and pepper. Stir in parsley and vinegar just before serving.