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Ingredientes
- 1/4 c. instant beef bouillon granules
- 10 c. warm water
- 1 x (3 lb.) boneless chuck roast, trimmed
- 8 whl cloves
- 3 x ribs celery, cut into thirds
- 2 lrg carrots, peeled, cut into thirds
- 1 lrg onion, quartered
- 1 x seeded green bell pepper, quartered
- 1 sm bunch parsley sprigs plus 1/2 c., minced
- 2 x bay leaves
- 1/2 tsp freshly-grnd pepper
- 1 x (16 oz) package egg noodles
- 1 tsp salt Freshly-grnd pepper, to taste
Direcciones
- Preheat oven to 350 degrees F. Dissolve beef bouillon in water in large Dutch oven. Add in chuck roast, cloves, celery, carrots, onion, green pepper and parsley sprigs. Cover; bake till meat is tender, 3 hrs.Transfer meat to cutting board. Shred meat into bite-size pcs. Remove vegetables from broth with slotted spoon; chop. Return meat and vegetables to broth. Stir in uncooked noodles, salt and pepper; cover. Bake till noodles are tender, stirring once, about 30 min. Add in additional water if noodles absorb all of broth. Sprinkle with minced parsley.
- Yields 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 440g | |
| Recipe makes 10 servings | |
| Calories 518 | |
| Calories from Fat 223 | 43% |
| Total Fat 24.89g | 31% |
| Saturated Fat 9.61g | 38% |
| Trans Fat 0.03g | |
| Cholesterol 147mg | 49% |
| Sodium 360mg | 15% |
| Potassium 475mg | 14% |
| Total Carbs 35.84g | 10% |
| Dietary Fiber 2.6g | 9% |
| Sugars 2.47g | 2% |
| Protein 35.85g | 57% |
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