Beef and Noodle Oven Stew

Source: The Wichita Eagle - 10/18/2000

1/4 cup instant beef bouillon granules
10 cups hot water
1 (3 ounce) 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 seeded 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

Heat oven to 350 degrees F.

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.

Nutrients per serving: 505 calories; 34 grams carbohydrates; 26 grams fat (10 grams saturated fat); 130 mg cholesterol; 32 grams protein; 1,360 mg sodium; 2.7 grams fiber