AMISH OVEN BEEF & NOODLE STEW

Amish Oven Beef & Noodle Stew image

Provided by Tina Klein

Categories Stew

Time 4h30m

Yield 12 serving(s)

Number Of Ingredients 15

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

Steps:

Preheat oven to 350ºF.
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.