Amish Oven Beef & Noodle Stew

• 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

1. Preheat oven to 350u0b0F.
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.

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

Taken from www.food.com/recipe/amish-oven-beef-noodle-stew-63882 (may not work)