3 cans (14.5 oz each) reduced-sodium chicken broth
1/2 lb carrots, cut into 1 in chunks
2 medium russet potatoes, peeled and cut into 1 in cubes
2 cups egg noodles
3 Tbsp finely chopped fresh parsley
1 tsp red-wine vinegar
Instructions
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.
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.
To freeze- Store in airtight containers in the freezer for up tot 6 months. Thaw in the refrigerator before reheating.
Originally Submitted
12/17/2009
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