 |
Beef & Noodle Oven Stew
 Print Version |
 Email To A Friend
1/4 cup instant beef bouillon granules
10 cups hot water
1 (3 pound) boneless chuck roast, trimmed
8 whole cloves
3 ribs celery, cut into thirds
2 large carrots, peeled, cut into thirds
1 large onion, quartered
1 green bell pepper, quartered
1 small bunch parsley sprigs plus 1/2 cup, chopped
2 bay leaves
1/2 teaspoon freshly-ground pepper
1 (16 ounce) package egg noodles
1 teaspoon salt
Freshly-ground pepper, to taste
Preheat oven to 350°.
Dissolve beef bouillon in water in large Dutch oven. Add chuck roast, cloves, celery, carrots, onion, green pepper and parsley sprigs. Cover; bake until meat is tender, 3 hours.
Transfer meat to cutting board. Shred meat into bite-size pieces. Remove vegetables from broth with slotted spoon; chop. Return meat and vegetables to broth. Stir in uncooked noodles, salt and pepper; cover. Bake until noodles are tender, stirring once, about 30 minutes. Add additional water if noodles absorb all of broth. Sprinkle with chopped parsley. Yields 10 servings.
Print |
Back to Amish and Pennsylvania Dutch Recipes |
Back to Main Recipe Page
|
