Easy Beef Stew with Noodles
Ingredients
- 1 tablespoon vegetable oil
- 2 pounds boneless beef chuck, cut into ½-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
- ½ 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
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