Beef and Noodle Oven Stew

Yield: 10 servings

Ingredients

• 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 + 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

Instructions

1. Heat oven to 350 degrees F.
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. Shred meat into bite-size pieces.
6. Remove vegetables from broth with slotted spoon; chop.
7. Return meat and vegetables to broth.
8. Stir in uncooked noodles, salt and pepper; cover.
9. Bake until noodles are tender, stirring once, about 30 minutes. Add additional water if noodles absorb all of broth.
10. Sprinkle with chopped parsley.

Nutrition

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

Attribution

The Wichita Eagle - 10/18/2000