Best Amish Beef Stew Recipes

Absolutely the Best Amish Beef Stew image

Provided by Karen..

Categories Stew

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 -3 lbs boneless beef cubes
2 tablespoons shortening
1 large onion, sliced
4 cups boiling water
1 tablespoon salt
1 tablespoon lemon juice
1 tablespoon sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon pepper
1 1/2 teaspoons paprika
1 dash allspice
1 dash clove
6 carrots, peeled and cut into chunks or 1 lb peeled baby carrots
6 potatoes, peeled and cut into chunks
1/2 cup cold water
1/4 cup flour

Steps:

Melt shortening over high heat in a large pot or dutch oven.
Add beef cubes and brown over medium heat, stirring occasionally, about 15-20 minutes.
Add onions, boiling water, salt, lemon juice, sugar, worcestershire sauce, pepper, paprika, allspice and cloves.
Simmer, tightly covered, for about 2 hours, stirring occasionally.
Add vegetables and simmer another 30 minutes (covered), or until tender.
Note: if your lid is not tight on the pot, you may not have enough liquid left to just about cover everything after you add the veggies.
If this is the case, add more water to barely cover ingredients.
Mix cold water and flour together and blend until smooth.
Push meat and veggies to the side of the pot and add flour mixture slowly, incorporating into liquid.
When gravy thickens, stir all ingredients gently to distribute gravy evenly.
Simmer another 5 or 10 minutes and enjoy!

Amish Oven Beef & Noodle Stew image

Provided by Tina Klein

Categories Stew

Time 4h30m

Yield 12 serving(s)

Number Of Ingredients 15

1/4 cup beef bouillon granules
10 cups hot water
3 lbs boneless chuck roast, trimmed
8 whole cloves
3 celery ribs, cut into thirds
2 large carrots, peeled,cut into thirds
1 large onion, quartered
1 seeded green bell pepper, quartered
1 bunch parsley sprig, plus
1/2 cup parsley, chopped
2 bay leaves
1/2 teaspoon freshly-ground pepper
1 (16 ounce) package egg noodles
1 teaspoon salt
freshly-ground pepper, to taste

Steps:

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

Nutrition Facts : Calories 450.2, Fat 24, SaturatedFat 9.5, Cholesterol 110.2, Sodium 319.3, Carbohydrate 30.5, Fiber 2.2, Sugar 2.3, Protein 26.7

Amish Beef Stew image

Provided by Janice Splaha

Categories Beef

Time 2h40m

Number Of Ingredients 13

1 lb beef, cut into bite sized pieces
1 Tbsp vegetable oil
1 large onion, chopped
4 ribs of celery, chopped
1 can(s) beef broth
4 large potatoes, cut into chunks
3/4 c frozen green beans
3/4 c frozen corn
1 c tomato juice
salt and pepper, to your taste
garlic powder, to your taste
1/4 c water
3 or 4 Tbsp corn starch

Steps:

1. Heat oil in stock pan. Add beef and brown. Add onion, celery, salt, pepper, beef broth and tomato juice. Cover and simmer 1 1/2 hours.
2. Add potatoes. Simmer 35 to 45 minutes. Add green beans and corn. Simmer 15 to 20 minutes. To thicken, mix water with cornstarch, add to stew.
3. Cooks note: I have also used V-8 juice in place of the tomato juice.