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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350ºF. | 2. Dissolve beef bouillon in water in large Dutch oven. | 3. Add chuck roast, cloves, celery, carrots, onion, green pepper and parsley sprigs. | 4. Cover; bake until meat is tender, 3 hours. | 5. Transfer meat to cutting board. | 6. Shred meat into bite-size pieces. | 7. Remove vegetables from broth with slotted spoon; chop. | 8. Return meat and vegetables to broth. | 9. Stir in uncooked noodles, salt and pepper; cover. | 10. Bake until noodles are tender, stirring once, about 30 minutes. | 11. Add additional water if noodles absorb all of broth. | 12. Sprinkle with chopped parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef bouillon granule	1/4	cup		-	-	-	-
hot water	10	cups		0.0	0.0	0.0	0.0
chuck roast	3	lbs	boneless trimmed	2448.0056	0.0	260.8486	156.1284
clove	8			46.032	11.009	1.003	2.184
celery rib	3		cut	-	-	-	-
carrot	2		peeled cut	59.04	13.7952	1.3392	0.3456
onion	1		quartered	60.0	14.01	1.65	0.15
green bell pepper	1		seeded quartered	-	-	-	-
parsley sprig	1	bunch		-	-	-	-
parsley	1/2	cup	chopped	10.8	1.899	0.8909999999999999	0.237
bay leaf	2			-	-	-	-
pepper	1/2	teaspoon	freshly-ground	0.3104	0.07200000000000001	0.0133	0.0026
egg noodle	1	package		-	-	-	-
salt	1	teaspoon		-	-	-	-
pepper			freshly-ground	0.3104	0.07200000000000001	0.0133	0.0026

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.