🫙 From the Spice Rack
beef and noodle oven stew
Beef and Noodle Oven Stew Source: The Wichita Eagle - 10/18/2000 1/4 cup instant beef bouillon granules 10 cups hot water 1 (3 ounce) boneless chuck roast, trimmed 8 whole cloves
maineasy
Ingredients8 items
Ingredients
- 1/4cupinstant beef bouillon granules
- 10cuphot water
- 1(3 ounce) boneless chuck roast, trimmed
- 8whole cloves
- 3ribs celery, cut into thirds
- 2large carrots, peeled, cut into thirds
- 1large onion, quartered
- 1seeded green bell pepper, quartered
Directions
- 1
Beef and Noodle Oven Stew Source: The Wichita Eagle - 10/18/2000 1/4 cup instant beef bouillon granules 10 cups hot water 1 (3 ounce) bonele
- 2
Dissolve beef bouillon in water in large Dutch oven
- 3
Add chuck roast, cloves, celery, carrots, onion, green pepper and parsley sprigs
- 4
bake until meat is tender, 3 hours
- 5
Transfer meat to cutting board
- 6
Shred meat into bite-size pieces
- 7
Remove vegetables from broth with slotted spoon
- 8
Return meat and vegetables to broth