Ingredients
- 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
Description
Marcia Adams' Cooking From Quilt County Amish Beef & Noodles
Bakespace
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter