| | Directions | | Heat large saucepan over high heat until hot; add beef. Cook 3 minutes or until browned on all sides, stirring occasionally. Remove from pan. Cook potato, carrot, vinegar, thyme and pepper 3 minutes in same saucepan over medium heat. Add beef broth, water and chili sauce. Bring to a boil over medium-high; add beef. Reduce heat to medium-low; simmer, covered, 30 minutes or until meat is almost fork-tender. Bring beef mixture to a boil over medium-high heat. Add pasta; cook, covered, 7 to 10 minutes or until pasta is tender, stirring occasionally. Add onions and peas; heat 1 minute. Serve immediately. Makes 6 servings |
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| Ingredients | | - |  | 8 ounces beef for stew, cut into 1/2 inch pieces |
| - | | 3/4 cup unpeeled cubed potato (1 medium) |
| - | | 1/2 cup sliced carrot |
| - | | 1 tablespoon balsamic vinegar |
| - | | 3/4 teaspoon dried thyme leaves |
| - | | 1/4 teaspoon black pepper |
| - | | 2 1/2 cups fat-free reduced-sodium beef broth |
| - | | 1 cup water |
| - | | 1/4 cup prepared chili sauce |
| - | | 2 ounces uncooked thin egg noodles |
| - | | 3/4 cup jarred or canned pearl onions, rinsed and drained |
| - | | 1/4 cup frozen peas |
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