This Hearty Amish Beef Stew Recipe Is a Belly-Warming Bowl of Comfort Food Amish Recipes Soups Beef Dinner Low Sodium Recipes

This hearty stew recipe from the Pennsylvania Dutch area is like a classic beef stew recipe, but with back notes of spices and other interesting flavors. A simple soup recipe that's withstood the test of time, this stew is a steaming bowl full of comfort food when you need it most. And this time of year, we need our comfort food!

To make this rich beef stew recipe you will need vegetable oil, stew meat, onion, water, lemon juice, Worcestershire sauce, paprika, allspice, cloves, carrots, potatoes and flour. Simmer it all for a couple of hours and get ready for some serious comfort in your bowl.

This easy Amish beef stew recipe smells divine as it simmers on the stove. Serve this delicious stew on its own, or with warm bread or a fresh salad for dinner. Freeze some for later (you'll be happy you did)!

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours and 10 minutes
Servings: 8

Ingredients

• 2 tablespoons vegetable oil
• 2 pounds boneless beef roast or steak, cut into cubes or stew meat
• 1 large onion, sliced or 2 cups pearl onions, cleaned
• 4 cups water
• 1 tablespoon lemon juice
• 1 tablespoon Worcestershire sauce
• 2 teaspoons paprika
• pinch of allspice
• pinch of ground cloves
• 5 - 6 carrots, peeled and sliced
• 6 potatoes, cut into pieces
• 1/2 cup cold water
• 1/4 cup flour

Helpful Products

• Soup Pot
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Soup Bowls
• Salt and Pepper

Recipe Notes

• We like to squeeze our own fresh lemon juice, but you can use bottled in a pinch. 
• Use gluten-free flour if you'd like this recipe to be gluten-free.
• Store leftover stew in a container in the refrigerator, or freeze for up to three months.

Here's how to make it:

1. Heat the oil in a large soup pot. Add the beef and brown on all sides, about 10 to 15 minutes.
2. Add the onion, water, lemon juice, Worcestershire sauce, paprika, allspice and cloves. Season with salt and pepper. Cover and simmer gently for about 2 hours, stirring occasionally. 
3. Add the carrots and potatoes. (Add a little more water, if needed.) Cover and cook about 30 minutes more or until vegetables are tender. 
4. Whisk together the water and flour. Pour the mixture into the stew and stir. Cook until stew thickens, about 5 to 10 more minutes. 

Nutrition Facts Per Serving

Calories: 415

Total Fat: 15.2g

Saturated Fat: 4.4g

Cholesterol: 68mg

Sodium: 140mg

Total Carbohydrate: 35.1g

Dietary Fiber: 5.7g

Total Sugars: 5.4g

Protein: 33.4g

Vitamin D: 0mcg

Calcium: 43mg

Iron: 5mg

Potassium: 1188mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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