More Great Recipes: Main Dish

Amish Beef & Noodles

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Member since 2006

Serves | Prep Time | Cook Time


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

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

Pairs Well With


Marcia Adams' Cooking From Quilt County Amish Beef & Noodles

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