Tender chunks of beef, carrots, and potatoes are simmered in a delicious gravy resulting in a comforting stew that is based on a recipe from an old Amish cookbook. I made a few tweaks and this is my updated version.
Stovetop Amish Beef Stew
Course: Main Courses, StewCuisine: AmericanDifficulty: Medium6
servings1
hour4
hours300
kcalTender chunks of beef, carrots, and potatoes are simmered in a delicious gravy resulting in a comforting stew that is based on a recipe from an old Amish cookbook. I made a few tweaks and this is my updated version.
Ingredients
3-4 lbs boneless beef chuck roast (chuck, shoulder, cross rib, etc.), trimmed of fat, and cut into 1-inch cubes
Cavender’s Greek Seasoning (or seasoned salt) and freshly ground black pepper
1 tbsp olive oil
1 large onion, diced
2 stalks celery with leaves, diced
6-8 cloves garlic, minced
2-1/4 cups water, divided
1 can / 14.5 oz canned stewed tomatoes, chopped
3 cups V8 or tomato juice
1 tbsp sugar
1 tbsp Worcestershire sauce
1 tsp lemon juice
1 tsp freshly ground black pepper
1 tsp paprika
1/2 tsp Tabasco
2 bay leaves
1/2 tsp salt
5 large carrots, peeled and cut into large chunks
6-7 red potatoes, peeled and cut into large chunks
1 tbsp fresh minced parsley
1 cup frozen peas (optional)
1 tbsp corn starch
Directions
- In a large pot or dutch oven, heat the olive oil over medium-high heat.
- Brown the beef cubes in oil for 20 minutes, stirring occasionally until most of the pan juices evaporate.
- Add the chopped onion and celery, and sauté for 10 minutes.
- Add the garlic and sauté for 1 minute.
- Add 2 cups water, stewed tomatoes, V8 juice, sugar, Worcestershire sauce, lemon juice, freshly ground black pepper, paprika, Tabasco, bay leaves, and salt.
- Bring to a boil.
- Cover the pot with a lid, and lower the heat.
- Simmer with the lid on for 2-1/2 to 3 hours, stirring occasionally.
- Add the potatoes, carrots, and parsley.
- Allow the stew to simmer over low heat, covered, for 2 more hours.
- Add peas if desired at the last few minutes of cooking time.
- In a small bowl, combine the remaining 1/4 cup water with the corn starch. Add some of the corn starch mixtures a little at a time stirring well between each addition until the stew reaches your desired consistency.
- Serve with warm biscuits and enjoy!
Notes
- You can use stew meat instead of the chuck roast, I recommend buying a boneless chuck cross rib roast and cutting it up yourself.
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