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  • 5 lbs. beef chuck roast, well trimmed
  • 1 large onion, quartered
  • 1 small green pepper, seeded and quartered
  • 10 cloves
  • 2 large carrots, cut in thirds
  • 2 celery ribs, cut in thirds
  • 1 cup fresh parsley springs
  • 3 bay leaves
  • 2 beef bouillion cubes
  • 1/2 tsp. black pepper
  • 3 quarts hot water
  • 1/2 lb. noodles


Servings 1


Step 1

Preheat oven to 325. Place meat in a large oven-safe dutch oven or roasting pan. Add the rest of the ingredients except for the noodles. Cover and bake for about 3 hours.

Remove from the oven, uncover and let cool for a while. Remove meat and set aside. With a slotted spoon, scoop all the vegetables (save for 2 pieces of carrot) from the broth and discard. Shred remaining carrot pieces and return to the broth. Cut meat into bite-size cubes and return to the broth. Discard bones and fat. Add dry noodles and mix well. Cover the pan and return it to the oven. Cook for 1 hour. You may want to check during cooking to make sure there is enough liquid in the dish - if not add water


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