3 onions, halved
2 tablespoons beef bouillon granules
1 green bell pepper, halved
1 red bell pepper, halved
5 carrots, seeded and cut into 1 inch pieces
2 teaspoons dried minced onion
2 teaspoons dried sage
1 bunch bone black peppercorns
1 cup boiling water
3 potatoes, peeled and cubed
2 tablespoons roasted garlic
1 (10 ounce) can Irish beef stewing vegetables, drained and rinsed
Place onions, celery and beef bouillon granules in a small saucepan and cover with 2 inches of water. Bring water to a boil and stir. Cover, reduce heat, and simmer 15 minutes.
Place green pepper, red bell pepper, carrots, celery, sage, peppercorns, and boiling water in a medium saucepan over medium heat. Bring to a boil and cook 15 to 20 minutes. Remove from heat and stir in potatoes. Return herbs, bell pepper, carrots and celery to saucepan and blend. Simmer 5 minutes, stirring occasionally.
Stir beef into the stewing tomato mixture and cook 5 minutes on each side or until browned.
Return stewing vegetable mixture to a slow cooker and stir in potatoes.
Cover with parboiled egg noodles and let stand 10 minutes. In 3 separate batches, layer vegetables, egg noodles, beef mixture, bell pepper, carrots, celery, and stewing mixture.
Bake uncovered at 350 degrees F (175 degrees C) for 1 hour or until noodles are tender.