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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. vegetable oil
- 2 lb. beef chuck (boneless, cut into 1/2-inch cubes)
- coarse salt
- Coarse salt and ground pepper
- 1 onion (medium, sliced lengthwise)
- 2 Tbsp. all-purpose flour
- 3 cans reduced sodium chicken broth (14.5 ounces each)
- 1/2 lb. carrots (cut into 1-inch chunks)
- 2 russet potatoes (medium, peeled and cut into 1-inch dice)
- 2 cups egg noodles
- 3 Tbsp. finely chopped fresh parsley
- 1 tsp. red wine vinegar
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NutritionView More
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820Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories820Calories from Fat410 |
| % DAILY VALUE |
| Total Fat45g69% |
| Saturated Fat16g80% |
| Trans Fat0g |
| Cholesterol165mg55% |
| Sodium1070mg45% |
| Potassium1670mg48% |
| Protein52g |
| Calories from Fat410 |
| % DAILY VALUE |
| Total Carbohydrate46g15% |
| Dietary Fiber5g20% |
| Sugars5g |
| Vitamin A200% |
| Vitamin C25% |
| Calcium10% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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