Amish Oven Beef & Noodle Stew - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350\u00b0F.
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.