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

Directions

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. 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.

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