Amish beef stew is a simple, hearty one-pot meal that epitomizes comfort food from the farm. In true Amish style, this dish uses simple ingredients and simple techniques to create a distinctive flavor. Imagine tender pieces of meat slowly cooked with potatoes, carrots, and onions until they melt in your mouth, simply a delicious warmth.
It’s quick to prepare (chop and put in a pot!), economical, and perfect for a family dinner. Think of it as an Amish version of your favorite classic stew or beef stew, just as delicious as any recipe your grandmother loved. Ready for a hot dish? Let’s whip up this delicious meal!
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What Makes Amish Beef Stew Special?
Amish Beef Stew isn’t just another stew, it’s a celebration of simplicity and flavor. Amish cooks rely on farm-fresh ingredients, slow cooking, and age-old techniques passed down through generations. Personally, I love how the meat practically melts in your mouth after hours of gentle simmering. You’ll notice there’s no fuss with unusual spices, just a perfect balance of salt, pepper, and the sweetness of root vegetables. Try this trick: add a splash of apple cider vinegar at the end to brighten the flavors, you’ll see the difference!
How to Make Amish Beef Stew Step by Step
Quick Overview
- Serves: 6–8
- Prep time: 20 minutes
- Cook time: 2½–3 hours
- Method: Stovetop or slow cooker
Key Ingredients and Their Importance
- Beef chuck: Well-marbled for tenderness and rich flavor.
- Onion, carrots, celery: The classic mirepoix builds the stew’s savory base.
- Potatoes: Absorb the broth and add heartiness—opt for Yukon Gold or Russet.
- Tomato paste: Deepens color and umami.
- Beef broth: Use low-sodium, or homemade if you have it.
- Worcestershire sauce: A secret boost for depth and complexity.
- Herbs: Bay leaves and fresh thyme tie it all together.
Detailed Step-by-Step Instructions
- Brown the Beef
- Cut 2 lbs of chuck into 1¼-inch cubes. Pat dry and season generously with salt and pepper.
- Heat 2 Tbsp oil in a Dutch oven over medium-high heat. In batches, brown beef on all sides until deeply caramelized (about 4 minutes per side). Remove and set aside.
- Expert tip: Don’t crowd the pot—browning in batches ensures those coveted caramelized bits.
- Build the Base
- Reduce heat to medium. Add 1 chopped onion, 2 sliced carrots, and 2 celery stalks; sauté until softened, about 5 minutes.
- Stir in 2 Tbsp tomato paste; cook 2 minutes.
- Deglaze and Simmer
- Pour in ½ cup red wine or extra beef broth, scraping up browned bits.
- Return beef to the pot. Add 4 cups beef broth, 1 Tbsp Worcestershire sauce, 2 bay leaves, and several thyme sprigs. Bring to a gentle boil, then reduce to a low simmer.
- Add Potatoes and Finish Cooking
- After 1½ hours, stir in 4 medium potatoes (peeled and diced). Continue simmering until beef and potatoes are fork-tender, about 45 minutes more.
- Expert tip: If the broth is too thin, whisk 2 Tbsp flour into 2 Tbsp butter, then stir in to thicken.
- Adjust Seasonings and Serve
- Fish out bay leaves and thyme stems. Taste and adjust salt and pepper.
- Ladle into bowls and garnish with fresh parsley.
Amish Beef Stew Recipe
- Total Time: 2 hours 50 minutes
- Yield: 6–8 servings 1x
Description
This hearty Amish Beef Stew is a rustic, slow-simmered classic packed with tender beef, buttery potatoes, and sweet root vegetables. Rooted in Amish tradition, this recipe brings comfort and depth of flavor using simple ingredients, perfect for cozy nights and Sunday family dinners.
Ingredients
2 lbs beef chuck roast, cut into 1¼-inch cubes
Salt and black pepper, to taste
2 Tbsp vegetable oil
1 large onion, chopped
2 carrots, peeled and sliced
2 celery stalks, diced
2 Tbsp tomato paste
½ cup red wine (optional, or substitute beef broth)
4 cups beef broth
1 Tbsp Worcestershire sauce
4 medium Yukon Gold potatoes, peeled and cubed
2 bay leaves
4–5 sprigs fresh thyme (or 1 tsp dried)
2 Tbsp flour (optional, for thickening)
2 Tbsp butter (optional, for thickening)
Fresh parsley, chopped (for garnish)
Instructions
Season and brown beef: Pat beef cubes dry and season with salt and pepper. In a Dutch oven, heat oil over medium-high heat. Brown the beef in batches, setting browned pieces aside.
Sauté vegetables: In the same pot, reduce heat to medium. Add onion, carrots, and celery. Cook for 5 minutes until softened. Stir in tomato paste and cook 2 minutes.
Deglaze pot: Pour in red wine or extra broth, scraping the bottom to loosen brown bits.
Simmer stew: Return beef to the pot. Add broth, Worcestershire sauce, bay leaves, and thyme. Bring to a simmer, cover, and cook for 1½ hours on low heat.
Add potatoes: Stir in diced potatoes. Continue cooking uncovered for another 45 minutes, or until beef and potatoes are fork-tender.
Optional thickening: Mix butter and flour together, then stir into stew and cook for 5 minutes to thicken.
Finish and serve: Remove bay leaves and thyme stems. Taste and adjust seasoning. Garnish with fresh parsley and serve hot.
Notes
This recipe works beautifully in a slow cooker: after browning beef and sautéing veggies, transfer all ingredients (except potatoes) to the slow cooker. Cook on Low for 8 hours or High for 4–5. Add potatoes in the last 90 minutes.
For extra flavor, add a splash of apple cider vinegar or a dash of smoked paprika.
Pairs wonderfully with crusty bread or homemade noodles.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stovetop (or Slow Cooker)
- Cuisine: Amish / American Traditional
Nutrition
- Serving Size: 1½ cups
- Calories: 380
- Sugar: 5g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg
Tips for the Best Amish Beef Stew
- Choose the right cut: Chuck roast wins every time for its marbling.
- Low and slow: Resist the urge to crank up the heat; a slow simmer yields fork-tender meat.
- Layer flavors: Brown the beef, sauté the veggies, and deglaze the pot—each step adds depth.
- Quality broth: Homemade beef broth elevates the stew more than any spice blend can.
- Rest before serving: Let the stew sit off-heat for 10 minutes; flavors meld and you avoid burning your tongue!
Recommended Tools
- Dutch oven: Even heat distribution is key.
- Sharp chef’s knife: For precise vegetable cuts.
- Wooden spoon: Gentle on cookware and perfect for scraping.
- Slow cooker (optional): A hands-off alternative that still delivers rich flavor.
How to Store Amish Beef Stew for Freshness
- Refrigerator: Cool completely, then transfer to an airtight container. Keeps for up to 4 days.
- Freezer: Portion into freezer-safe bags or containers. Freeze for up to 3 months.
- Reheating tips: Thaw overnight in the fridge, then warm gently on the stove, adding a splash of broth if it’s too thick.
More Related Recipes & Articles
Hungry for more Amish-inspired classics? Explore:
- Amish Recipes Collection
- Hearty Hutterite Dishes
- Dive into history and traditions on Wikipedia’s Amish page
FAQs
What is the secret ingredient in a stew?
While plenty of cooks swear by Worcestershire sauce or a splash of red wine, the true secret is patience, slow cooking allows flavors to deepen and meld in ways quick methods can’t touch.
What is the difference between Puritan beef stew and Irish stew?
Puritan beef stew often includes ingredients like pumpkin or parsnips reflecting New England’s harvest, whereas Irish stew traditionally uses lamb or mutton with simple root veg—no tomatoes or wine.
What is the secret to a good beef stew?
Three pillars: quality meat, proper browning, and slow simmering. Skip any, and you’ll miss out on the rich, comforting depth of flavor.
What is hobo stew made of?
Hobo stew is a tarp-cooked or foil wrapped meal featuring ground beef, potatoes, carrots, and onions, cooked over a campfire. It’s the ultimate rustic meets resourceful dish!
Yummy, i really love it