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+ servings
Beef and Noodle Oven Stew

Amish Beef and Noodle Garden Stew

5 from 1 vote
Prep Time 30 mins
Cook Time 3 hrs
Course Main Course
Cuisine American, Amish
Servings 10

Ingredients
  

  • 10 cups hot water
  • 1 pound boneless chuck roast, trimmed
  • 1 beef boullion cube
  • 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 (½ cup)
  • 2 bay leaves
  • ½ teaspoon freshly-ground pepper
  • 1 (16 ounce) package egg noodles
  • 1 teaspoon salt

Instructions
 

  • 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.
  • In a separate pot, cook noodles, add salt and pepper; cover.
  • Add noodles to the stew, stirring once, and bake for 10 minutes before removing the stew from the oven.
  • Add additional water if noodles absorb all of broth.
  • Sprinkle with chopped parsley.
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