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!

Amish Beef Stew Recipe

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

Scale

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)

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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