Absolutely the Best Amish Beef Stew
Warm, hearty, and irresistibly comforting, "Absolutely the Best Amish Beef Stew" is the ultimate one-pot meal that delivers rich, slow-cooked flavors with minimal effort. This classic recipe features tender chunks of beef chuck roast, perfectly seared and simmered in a savory broth infused with Worcestershire sauce, tomato paste, and aromatic herbs. A medley of carrots, celery, potatoes, and peas adds wholesome texture and vibrant color to every spoonful. Perfect for cozy evenings, this stew is simmered to perfection in just over three hours, creating a melt-in-your-mouth tenderness that pairs beautifully with a slice of crusty bread. Packed with traditional Amish flavors and a rustic charm, this beef stew recipe is a timeless comfort food that the whole family will adore!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 0.5 cups All-purpose flour
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 4 cups Beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Tomato paste
- 4 medium Carrots, peeled and sliced
- 3 stalks Celery stalks, sliced
- 4 medium Russet potatoes, peeled and cubed
- 1 cup Frozen peas
- 2 tablespoons Fresh parsley, chopped
- 1 leaf Bay leaf
Instructions
Cut the beef chuck roast into 1-inch cubes. Pat the beef dry with paper towels to ensure proper browning.
In a large bowl, combine the flour, salt, and black pepper. Toss the beef cubes in the flour mixture until evenly coated.
Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the beef in batches, ensuring not to overcrowd the pot, and sear on all sides until browned (about 3–4 minutes per batch). Remove the beef and set aside.
In the same pot, lower the heat to medium and add the diced yellow onion. Sauté for 3–4 minutes, until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the beef broth, scraping the bottom of the pot with a wooden spoon to deglaze and incorporate all the browned bits. Add the Worcestershire sauce, tomato paste, and bay leaf, and stir to combine.
Return the seared beef to the pot. Bring the mixture to a gentle simmer, cover, and reduce the heat to low. Let it cook for 1 hour, stirring occasionally.
After 1 hour, add the sliced carrots, celery, and cubed potatoes to the pot. Stir to combine and continue cooking for another 1.5–2 hours, or until the vegetables are tender and the beef is fork-tender.
Ten minutes before serving, add the frozen peas and stir them into the stew. Discard the bay leaf and adjust the seasoning with additional salt and pepper if needed.
Garnish with freshly chopped parsley before serving. Enjoy the stew warm with crusty bread for an authentic Amish-style meal.
Nutrition Facts
Calories |
3903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.5 g | 275% | |
| Saturated Fat | 78.5 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 9561 mg | 416% | |
| Total Carbohydrate | 296.8 g | 108% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 41.1 g | ||
| Protein | 215.9 g | 432% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 567 mg | 44% | |
| Iron | 43.0 mg | 239% | |
| Potassium | 9453 mg | 201% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
