beef stew with noodles... 1 hour

the goods:

1 tablespoon vegetable oil
2 pounds boneless beef chuck, cut into 1/2-inch cubes
1 medium onion, halved and sliced lengthwise
2 tablespoons all-purpose flour
3 cans (14.5 ounces each) chicken broth
1/2 pound carrots, cut into 1/2-inch chunks
2 medium russet potatoes, peeled and cut into 1/2-inch cubes
16 ounces egg noodles
3 tablespoons finely chopped fresh parsley
1 teaspoon red-wine vinegar



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, 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.