No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Beef Stew with Noodles

Affordable chuck roast is a great choice for stews because it becomes tender and flavorful as it simmers. Cutting the meat into small pieces shortens the cooking time.

  • prep: 15 mins
    total time: 1 hour
  • servings: 4

Ingredients

  • 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
  • 3 cans (14.5 ounces each) reduced-sodium 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

Cook's Note

Cutting vegetables into evenly sized cubes helps to ensure that they'll finish cooking at the same time.

Directions

  1. Step 1

    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.

  2. Step 2

    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.

Source
Everyday Food, September 2009

Reviews (11)

  • 19 Sep, 2012

    Simply delicious and oh so easy! My family is sick with a cold and I wanted to whip up something to make them feel better. This was what the doctor ordered! 5/5

  • 19 Sep, 2012

    Simply delicious and oh so easy! My family is sick with a cold and I wanted to whip up something to make them feel better. This was what the doctor ordered! 5/5

  • 23 Nov, 2010

    I made this last night following the directions exactly. It was DELICIOUS! You must be sure to brown the beef well. I found it best to do it in smaller batches. It was very "beefy" tasting and my husband loved it. The leftovers tonight were even better.

  • 1 Nov, 2010

    Made w/ 1 can chicken, 1 beef, and 1 veg broth. Used dried parsley (3 teaspoons).
    Good.

  • 13 Jul, 2010

    Mine turned out lighter in color than the picture because I used chicken broth which I also thought was strange. Maybe the recipe is supposed to say beef broth?

  • 1 Oct, 2009

    Probably because every time I've gone shopping for low sodium broth, chicken is the only flavor that I can find in the store. You could also use a low sodium vegetable broth if you can find it.

  • 30 Sep, 2009

    Yes it can be made in a crock pot. Just cut the meat into a little larger pieces. Cook noodles first and add at the end.

  • 30 Sep, 2009

    Oh, I forgot also cut the veggies into a little larger pieces or they will melt. I would add beef boulion broth or cubes.

  • 30 Sep, 2009

    Yes, I too would like to know if this can be made in a crock pot?

  • 30 Sep, 2009

    I don't understand why you make beef stew with chicken broth?? Why not beef broth?

  • 30 Sep, 2009

    what about a crock pot version?