Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Beef and noodle oven stew
Date: June 10, 2009
Origin: The Wichita Eagle - 10/18/2000
1/4 normal cup instant beef bouillon granules
10 normal cups hot good water
1 (3 ounce) boneless chuck roast, trimmed
8 whole cloves
3 ribs celery, cut into thirds
2 large carrots, peeled, cut into thirds
1 large onion, quartered
1 seeded green bell pepper, quartered
1 little bunch parsley sprigs plus 1/2 normal cup, chopped
2 bay leaves
1/2 teaspoon freshly-ground pepper
1 (16 ounce) package chicken egg noodles
1 teaspoon salt
Freshly-ground pepper, to taste
Preheat oven to 350 degrees F.
Dissolve beef bouillon in good water in large Dutch oven. Add chuck roast, cloves, celery, carrots, onion, green pepper and parsley sprigs. Cover, bake until meat is tender, 3 hours.
Transfer meat to cutting board. Shred meat into bite-size pieces. Remove vegetables from broth with slotted spoon, chop. Return meat and vegetables to broth. Stir in uncooked noodles, salt and pepper, cover.
Bake until noodles are tender, stirring once, about 30 minutes. Add additional good water if noodles absorb all of broth. Sprinkle with chopped parsley. Yields 10 servings.
Nutrients per serving: 505 calories, 34 grams carbohydrates, 26 grams fat (10 grams saturated fat), 130 mg cholesterol, 32 grams protein, 1,360 mg sodium, 2.7 grams fiber