We often come back to this recipe, like a visit to an old friend. The recipe originally comes from Marcia Adams in her book Cooking from Quilt Country, hence, the recipe’s name. We purchased that cookbook in the 1990’s; it was published in 1989! The author was featured in a series on PBS for some time. Even though the recipe is older, we have found it in several places on the internet. Here is one link. In case you can’t find that link or an alternative, we list the recipe here, too.
Don’t be afraid of the long cooking time. We frequently make this recipe using left-over, previously cooked cuts of beef, and we cut the vegetables into smaller pieces. Under such circumstances, it is possible to add the noodles right away, and cook for only an hour.
5 lbs. beef chuck roast, well trimmed
1 large onion, quartered
1 small green pepper, seeded and quartered
2 large carrots, cut in thirds
2 celery ribs, cut in thirds
1 cup fresh parsley sprigs
3 bay leaves
2 beef bouillon cubes
½ tsp black pepper
3 qts. hot water
½ lb. noodles
1. Preheat oven to 325 degrees F. 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.
2. 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.
Prep Time: 15 minutes
Cooking Time: 4 hours