Print Recipe

Beef and Noodle Oven Stew



  • 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


  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.

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

Source: The Wichita Eagle - 10/18/2000


Widget is loading comments...

Recipe Goldmine



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.