Back to Easy Beef Stew with Noodles All Reviews for Easy Beef Stew with Noodles - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 1 hr Servings: 4 med104830_0909_pot_beefstew.jpg
Ingredients Ingredient Checklist 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 Notes Cutting vegetables into evenly sized cubes helps to ensure that they’ll finish cooking at the same time.
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 1 hr Servings: 4 med104830_0909_pot_beefstew.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 1 hr Servings: 4
Recipe Summary
prep: 15 mins total: 1 hr
Servings: 4
prep: 15 mins
total: 1 hr
prep:
15 mins
total:
1 hr
Servings: 4
4
med104830_0909_pot_beefstew.jpg
med104830_0909_pot_beefstew.jpg
Ingredients
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
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.
Cook’s Notes Cutting vegetables into evenly sized cubes helps to ensure that they’ll finish cooking at the same time.
Cook’s Notes
Cutting vegetables into evenly sized cubes helps to ensure that they’ll finish cooking at the same time.
Reviews (13)
Add Rating & Review 119 Ratings 5 star values: 28 4 star values: 37 3 star values: 35 2 star values: 16 1 star values: 3
Load More Reviews
Reviews (13)
Add Rating & Review 119 Ratings 5 star values: 28 4 star values: 37 3 star values: 35 2 star values: 16 1 star values: 3
Add Rating & Review
119 Ratings 5 star values: 28 4 star values: 37 3 star values: 35 2 star values: 16 1 star values: 3
119 Ratings 5 star values: 28 4 star values: 37 3 star values: 35 2 star values: 16 1 star values: 3
119 Ratings 5 star values: 28 4 star values: 37 3 star values: 35 2 star values: 16 1 star values: 3
5 star values: 28 4 star values: 37 3 star values: 35 2 star values: 16 1 star values: 3
Martha Stewart Member Rating: 5 stars 08/25/2017 This is my go-to recipe for beef stew. I change it up a bit to suit my tastes, but it's delicious when prepared according to the recipe. I'm not a great cook, so I look for recipes that are "user-friendly". This beef stew recipe is easy to follow and hard to mess up. The result was a meal that I felt resembled something that is normally prepared by a more experienced cook. I won't lie - I was impressed with myself! For anyone who's interested, here's a list of the changes I make: 1) I use vegetable broth instead of chicken broth. This is purely subjective, but I think the taste of vegetable broth is more harmonious with the beef than the taste of chicken broth. 2) I throw in a cube of vegetable bouillon - it makes the flavor more robust! 3) Being an amateur cook, I use more oil than the recipe calls for - I'm far from a master chef, and using the amount dictated by the recipe resulted in slightly burnt beef in the past. 4) I use high-quality oil (my personal choice is any imported extra virgin olive oil). I feel that this contributes to the high-quality taste of the stew! Martha Stewart Member Rating: 5 stars 01/05/2016 So simple and very tasty! I used 1/4 cup acini di pepe instead because I like less noodle. A few of us have been sick and this really hit the spot!!! Chicken broth goes really well with the beef. Martha Stewart Member Rating: Unrated 09/19/2012 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 Martha Stewart Member Rating: Unrated 11/23/2010 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. Martha Stewart Member Rating: Unrated 11/01/2010 Made w/ 1 can chicken, 1 beef, and 1 veg broth. Used dried parsley (3 teaspoons). Good. Martha Stewart Member Rating: Unrated 07/13/2010 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? Martha Stewart Member Rating: Unrated 10/01/2009 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. Martha Stewart Member Rating: Unrated 09/30/2009 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. Martha Stewart Member Rating: Unrated 09/30/2009 Oh, I forgot also cut the veggies into a little larger pieces or they will melt. I would add beef boulion broth or cubes. Martha Stewart Member Rating: Unrated 09/30/2009 Yes, I too would like to know if this can be made in a crock pot? Martha Stewart Member Rating: Unrated 09/30/2009 I don't understand why you make beef stew with chicken broth?? Why not beef broth? Martha Stewart Member Rating: Unrated 09/30/2009 what about a crock pot version?Martha Stewart Member
Rating: 5 stars 08/25/2017
This is my go-to recipe for beef stew. I change it up a bit to suit my tastes, but it’s delicious when prepared according to the recipe. I’m not a great cook, so I look for recipes that are “user-friendly”. This beef stew recipe is easy to follow and hard to mess up. The result was a meal that I felt resembled something that is normally prepared by a more experienced cook. I won’t lie - I was impressed with myself! For anyone who’s interested, here’s a list of the changes I make: 1) I use vegetable broth instead of chicken broth. This is purely subjective, but I think the taste of vegetable broth is more harmonious with the beef than the taste of chicken broth. 2) I throw in a cube of vegetable bouillon - it makes the flavor more robust! 3) Being an amateur cook, I use more oil than the recipe calls for - I’m far from a master chef, and using the amount dictated by the recipe resulted in slightly burnt beef in the past. 4) I use high-quality oil (my personal choice is any imported extra virgin olive oil). I feel that this contributes to the high-quality taste of the stew!
Rating: 5 stars
Rating: 5 stars 01/05/2016
So simple and very tasty! I used 1/4 cup acini di pepe instead because I like less noodle. A few of us have been sick and this really hit the spot!!! Chicken broth goes really well with the beef.
Rating: Unrated 09/19/2012
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
Rating: Unrated
Rating: Unrated 11/23/2010
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.
Rating: Unrated 11/01/2010
Made w/ 1 can chicken, 1 beef, and 1 veg broth. Used dried parsley (3 teaspoons). Good.
Rating: Unrated 07/13/2010
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?
Rating: Unrated 10/01/2009
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.
Rating: Unrated 09/30/2009
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.
Oh, I forgot also cut the veggies into a little larger pieces or they will melt. I would add beef boulion broth or cubes.
Yes, I too would like to know if this can be made in a crock pot?
I don’t understand why you make beef stew with chicken broth?? Why not beef broth?
what about a crock pot version?
All Reviews for Easy Beef Stew with Noodles
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Easy Beef Stew with Noodles
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
