Amish Oven Beef & Noodle Stew |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 12 |
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Ingredients:
1/4 cup beef bouillon granules |
10 cups hot water |
3 lbs boneless chuck roast, trimmed |
8 whole cloves |
3 celery ribs, cut into thirds |
2 large carrots, peeled,cut into thirds |
1 large onion, quartered |
1 seeded green bell pepper, quartered |
1 bunch parsley sprig, plus |
1/2 cup parsley, chopped |
2 bay leaves |
1/2 teaspoon freshly-ground pepper |
1 (16 ounce) package egg noodles |
1 teaspoon salt |
freshly-ground pepper, to taste |
Directions:
1. Preheat oven to 350ºF.
2. Dissolve beef bouillon in water in large Dutch oven.
3. Add chuck roast, cloves, celery, carrots, onion, green pepper and parsley sprigs.
4. Cover; bake until meat is tender, 3 hours.
5. Transfer meat to cutting board.
6. Shred meat into bite-size pieces.
7. Remove vegetables from broth with slotted spoon; chop.
8. Return meat and vegetables to broth.
9. Stir in uncooked noodles, salt and pepper; cover.
10. Bake until noodles are tender, stirring once, about 30 minutes.
11. Add additional water if noodles absorb all of broth.
12. Sprinkle with chopped parsley.
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