Beef And Noodle Oven Stew Recipe

• 1/4 c. instant beef bouillon granules
• 10 c. warm water
• 1 x (3 lb.) boneless chuck roast, trimmed
• 8 whl cloves
• 3 x ribs celery, cut into thirds
• 2 lrg carrots, peeled, cut into thirds
• 1 lrg onion, quartered
• 1 x seeded green bell pepper, quartered
• 1 sm bunch parsley sprigs plus 1/2 c., minced
• 2 x bay leaves
• 1/2 tsp freshly-grnd pepper
• 1 x (16 oz) package egg noodles
• 1 tsp salt Freshly-grnd pepper, to taste

1. Preheat oven to 350 degrees F. Dissolve beef bouillon in water in large Dutch oven.
2. Add in chuck roast, cloves, celery, carrots, onion, green pepper and parsley sprigs.
3. Cover; bake till meat is tender, 3 hrs.Transfer meat to cutting board.
4. Shred meat into bite-size pcs.
5. Remove vegetables from broth with slotted spoon; chop.
6. Return meat and vegetables to broth.
7. Stir in uncooked noodles, salt and pepper; cover.
8. Bake till noodles are tender, stirring once, about 30 min.
9. Add in additional water if noodles absorb all of broth.
10. Sprinkle with minced parsley.
11. Yields 10 servings.

instant beef bouillon granules, water, chuck roast, cloves, celery, carrots, onion, green bell pepper, parsley sprigs, bay leaves, pepper, egg noodles, pepper

Taken from cookeatshare.com/recipes/beef-and-noodle-oven-stew-81518 (may not work)