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<\/a><\/p>\n2 pounds boneless beef chuck, cut into 1\/2-inch cubes<\/p>\n
Coarse salt and freshly ground pepper<\/p>\n
2 tablespoons vegetable oil<\/p>\n
1 medium yellow onion, sliced lengthwise<\/p>\n
2 tablespoons all-purpose flour<\/p>\n
5 1\/2 cups low-sodium chicken broth<\/p>\n
3 cups water<\/p>\n
1\/2 pound carrots, cut into l-inch pieces<\/p>\n
2 medium russet potatoes, peeled and cut into l-inch pieces<\/p>\n
2 cups egg noodles<\/p>\n
3 tablespoons finely chopped fresh flat-leaf parsley leaves<\/p>\n
1 teaspoon red-wine vinegar<\/p>\n
<\/p>\n
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.<\/p>\n
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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…<\/p>\n