Amish Country Stew Recipes

ABSOLUTELY THE BEST AMISH BEEF STEW

Absolutely the Best Amish Beef Stew image

This is just what its name implies...the absolute best beef stew ever. It is wonderful in the colder weather and really warms you up. I got the basic recipe from an old Amish cookbook and tweeked it a bit. My family loves it with home baked bread, so I always make Amish White Bread, recipe #26526 to go along with it.

Provided by Karen..

Categories Stew

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

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 COUNTRY STEW

Amish Country Stew image

I found this recipe in an Amish cookbook I borrowed from my mom. I haven't made this yet but plan to sounds yummy! This is supposed to be baked in the oven but I will use my slow cooker.

Provided by children from A to Z

Categories Stew

Time 5h30m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

2 lbs beef stew meat
3 -4 potatoes, diced
3 -4 carrots, sliced
2 celery ribs, sliced
3 small onions, chopped
1 (28 ounce) can tomatoes, diced (undrained)
1/4 cup water
5 tablespoons minute tapioca
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground allspice
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 bay leaf
1/2 cup chopped fresh parsley

Steps:

Add all ingredients to slow cooker, except parsley.
Stir to combine.
Cook on low for 5-6 hours, without stirring.
Add parsley just before serving.
This can be made in the oven:.
Preheat oven to 300.
Combine all ingredients in a roasting pan, except parsley.
Bake covered without stirring for 5 hours.
Add parsley. Enjoy!

Nutrition Facts : Calories 534.1, Fat 29.6, SaturatedFat 11.7, Cholesterol 118, Sodium 480.9, Carbohydrate 33.6, Fiber 4.3, Sugar 12.9, Protein 33.3

COUNTRY-STYLE STEW

Country-Style Stew image

I created this recipe when my husband and I were married almost 20 years ago. As a new bride, I was delighted with the delicious results. This is still our favorite stew.

Provided by Taste of Home

Categories Dinner

Time 2h20m

Yield 18-22 servings (5-1/2 quarts).

Number Of Ingredients 21

Ingredients

2 pounds ground beef
1 can (32 ounces) tomato juice
4 cups water
4 medium carrots, sliced
1 large onion, diced
2 cups frozen sliced okra
1-1/2 cups shredded cabbage
1-1/2 cups diced celery
1 cup frozen green beans
1 cup frozen peas
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (15-1/4 ounces) lima beans, rinsed and drained
1 can (11 ounces) Mexican-style corn
5 teaspoons beef bouillon granules
1 teaspoon seasoned salt
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon celery salt

Steps:

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours or until vegetables are tender.

Nutrition Facts :

AMISH COUNTRY CASSEROLE

Amish Country Casserole image

Super cozy and creamy, a few staple ingredients combine to create a veggie-filled casserole easy enough for a busy weeknight.

Provided by Rebekah Rose Hills

Time 55m

Yield 6

Number Of Ingredients 12

Ingredients

1 pound lean ground beef
1 medium onion, diced
1 medium green bell pepper, diced
1 teaspoon salt
½ teaspoon black pepper
1 (8 ounce) package uncooked egg noodles
1 (14.5 ounce) can petite diced tomatoes
1 (10.75 ounce) can condensed tomato soup, undiluted
1 cup cottage cheese
1 cup sour cream
2 teaspoons Worcestershire sauce
1 cup shredded Cheddar cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Combine ground beef, onion, and bell pepper in a large skillet over medium heat. Cook and stir until vegetables are tender and beef is browned and cooked through, 10 to 15 minutes. Season mixture with salt and pepper while cooking.
Meanwhile, fill a 5-quart Dutch oven or other oven-safe pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain noodles and return to the pot.
Add diced tomatoes, condensed soup, cottage cheese, sour cream, and Worcestershire sauce to the egg noodles; stir to blend. Stir in ground beef mixture until evenly combined. Taste and adjust seasonings. Sprinkle Cheddar cheese over the top.
Bake uncovered in the preheated oven until heated through and cheese is melted and golden, 25 to 30 minutes. Serve immediately.

Nutrition Facts : Calories 551.1 calories, Carbohydrate 41.6 g, Cholesterol 119.3 mg, Fat 28.8 g, Fiber 2.7 g, Protein 30.8 g, SaturatedFat 14.7 g, Sodium 1134.2 mg, Sugar 7.6 g

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