5 lbs. beef chuck roast, trimmed
1 large onion, quartered
1 small green pepper, seeded & 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 bouilion cubes
1/2 tsp. black pepper
3 quarts hot water
1/2 lb. noodles
Place meat in a large dutch oven. Add the rest of the ingredients except the noodles. Cover and bake for about 3 hours. Remove from 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 broth. Cut meat into bite-size pieces & return to broth. Add dry noodles and mix well. Cover the pan and return it to the oven. Cook for 1 hour. Check during cooking to make sure there is enough liquid in the dish - if not add water.
L. McDill
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Beef and Noodles
Place meat in a large dutch oven. Add the rest of the ingredients except the noodles. Cover and bake for about 3 hours. Remove from 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 broth. Cut meat into bite-size pieces & return to broth. Add dry noodles and mix well. Cover the pan and return it to the oven. Cook for 1 hour. Check during cooking to make sure there is enough liquid in the dish - if not add water.
L. McDill
If you would like more Dutch Oven recipes, please sign up to receive my Dutch Oven Recipe eBook and newsletter below:
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