There’s something absolutely unforgettable about a pot of Amish Beef Stew Recipe simmering on your stove. Rich, hearty chunks of beef mingle with sweet root vegetables, all wrapped in an herb-scented gravy so comforting, it practically hugs you from the inside out. This is a meal that feels like home, whether you grew up enjoying Amish kitchens or just crave wholesome, old-fashioned flavor. Come winter or fall, this beef stew is my go-to for feeding both a crowd and my soul.

Ingredients You’ll Need

This Amish Beef Stew Recipe shines because of its straightforward, honest ingredients—nothing fancy, but every element is essential for building deep, satisfying flavor. The beauty here is in the balance of tender beef, fork-tender vegetables, and just the right touch of herbs.

Beef chuck roast, cut in 1-inch cubes: This well-marbled cut makes for juicy, melt-in-your-mouth bites—don’t substitute a leaner cut or you’ll miss that signature richness.
Carrots, thickly sliced: Their natural sweetness gives the stew most of its depth and beautiful color as they break down.
Yukon Gold potatoes, large chunks: These hold their shape yet absorb the broth, creating a creamy, hearty texture.
Onions, coarsely chopped: Provides the foundation of savory flavor and aroma that fills your whole kitchen.
Celery, diced: A subtle touch, but it rounds out the vegetable medley and brings in a classic stew note.
Garlic, minced: Adds warmth and depth—don’t be shy, it disappears into the gravy and makes everything better.
Beef broth: Go for low sodium so you can season to taste, and look for a rich, full-bodied broth.
Tomato paste: Just a dollop, to give the stew a gentle tang and deepen the sauce.
Worcestershire sauce: This is the secret to umami magic—just a splash makes all the difference.
Dried thyme and bay leaf: Classic herbs for that rustic, farmhouse aroma that envelopes every bite.
Salt and black pepper: Season generously, but always taste as you go.
Flour: Tossing the beef in flour helps develop that gorgeous, thickened stew sauce.
Vegetable oil: For browning the beef and building flavor right from the start.
Frozen peas (optional): Stirred in at the end for a burst of green and a touch of sweetness.

How to Make Amish Beef Stew Recipe

Step 1: Brown the Beef

Start by patting your beef cubes dry—this helps them brown beautifully. Toss them with flour, salt, and pepper, then brown in batches in a large Dutch oven or heavy-bottomed pot with a touch of oil. The goal isn’t to cook them through, but to develop a golden crust and all those lovely caramelized bits on the bottom of the pan. This step is where your stew gets its hearty, deep flavor!

Step 2: Sauté the Vegetables

Once the beef has been set aside, add onions, celery, and carrots straight into the same pot. The residual fat and browned bits on the bottom will infuse your vegetables with irresistible flavor. Stir in the garlic last, cooking just until fragrant, so it doesn’t burn.

Step 3: Build the Braising Liquid

Now it’s time to layer in the flavor: add tomato paste and Worcestershire sauce, letting them sizzle with the vegetables for a minute, then pour in your beef broth and give everything a good scrape. The paste thickens your stew, and the broth pulls up all the browned bits, turning them into a savory base.

Step 4: Simmer Low and Slow

Return the browned beef to the pot along with potatoes, bay leaf, and thyme. Bring to a gentle simmer—never a boil! Cover and cook on low for about 2 to 2.5 hours, stirring occasionally, until the beef is fork-tender and the vegetables are meltingly soft. Your whole kitchen will smell divine.

Step 5: Finish and Serve

Just before serving, stir in frozen peas, if desired. They add a lovely pop of color and sweetness. Taste and adjust your seasoning, and don’t forget to fish out the bay leaf. Serve steaming hot, ladled generously into bowls—preferably with a slice of crusty bread on the side to mop up every last drop.

How to Serve Amish Beef Stew Recipe

Garnishes

A handful of freshly chopped parsley or snipped chives is a classic way to brighten up each bowl of Amish Beef Stew Recipe. For an extra rustic touch, you might sprinkle a little cracked black pepper or even a few flakes of sea salt on top right before serving. If you’re in the mood for full indulgence, a dollop of sour cream or a drizzle of olive oil never goes amiss!

Side Dishes

Nothing pairs with this stew quite like a fluffy Amish dinner roll or a slice of fresh, crusty country bread. You might also serve it with creamy mashed potatoes—some folks even spoon the stew right over the top! If you prefer something lighter, try a crisp side salad or steamed green beans to balance the richness of the main dish.

Creative Ways to Present

For special gatherings or a cozy family night, serve your Amish Beef Stew Recipe inside hollowed-out bread bowls for an extra wow factor. Small ramekins or mini pots work beautifully for individual servings. If you’re packing lunch, consider ladling the stew into a trusty thermos—perfect for warming up a chilly afternoon.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, Amish Beef Stew Recipe keeps well in an airtight container in the fridge for up to four days. The flavors actually deepen overnight, so don’t be surprised if the next day’s lunch tastes even better than dinner!

Freezing

This stew freezes like a dream. Portion it into freezer-safe containers, leaving space for expansion, and it will stay fresh for up to three months. Thaw overnight in the refrigerator before reheating for best results—and remember, potatoes may turn a bit softer after freezing, but the flavor remains amazing.

Reheating

For gentle reheating, pour the stew into a saucepan and warm over low heat, stirring occasionally to prevent sticking and ensure even heating. You can also microwave it in short bursts, stirring between each, until piping hot. Add a splash of broth or water if it needs loosening up.

FAQs

Can I make this Amish Beef Stew Recipe in a slow cooker?

Absolutely! After browning the beef and sautéing the vegetables as directed, transfer everything to your slow cooker, add the remaining ingredients, and cook on low for 7 to 8 hours or until the beef is tender. This method brings out gorgeous flavors with minimal effort.

What’s the best cut of beef for Amish Beef Stew Recipe?

Beef chuck roast is ideal because of its marbling, which breaks down during long, slow cooking to become incredibly tender. If you can’t find chuck, look for another well-marbled stewing cut—just avoid anything too lean.

Can I add other vegetables?

Of course! Parsnips, turnips, rutabagas, or even sweet potatoes can be added alongside or in place of the carrots and potatoes. Just be mindful of cooking times and add more delicate veggies, like peas or green beans, toward the end.

How can I thicken the stew if it’s too thin?

If your stew isn’t as thick as you’d like, mix a tablespoon of flour or cornstarch with a splash of cold water and stir it in. Simmer for several minutes until thickened to your liking—the hearty texture is part of what makes this dish so comforting.

Is Amish Beef Stew Recipe gluten-free?

As written, the recipe uses flour to coat the beef and thicken the stew, so it’s not gluten-free. However, you can easily swap the flour for a gluten-free alternative or simply omit it if you don’t need a thickened broth. Cornstarch works well as a gluten-free thickener, too.

Final Thoughts

If you’re looking for a guaranteed win on a chilly night or a dish that tastes like grandma’s kitchen, give this Amish Beef Stew Recipe a try. It’s a heartwarming classic you’ll come back to again and again—trust me, your family and friends will ask for seconds!

Amish Beef Stew Recipe