Amish Beef Stew Recipe: Hearty, Simple, Foolproof

Amish Beef Stew Recipe is a hearty one-pot meal made with chuck roast, potatoes, carrots, celery, onion, and broth, simmered low and slow until the beef is fork-tender and the broth thickens into rich comfort food. Simple ingredients, foolproof steps, and a flavor that gets even better the next day.

Beef stew is one of those dishes that either makes you sigh with happiness… or curse under your breath because the meat turned into boot leather. Let’s cut the drama. Amish beef stew is the no-fuss, one-pot version that’s been around forever. It leans on chuck roast, root veggies, and pantry basics – nothing trendy, nothing weird, just reliable flavor.

And before you ask: yes, it’s actually worth it to brown the beef first. No, you can’t rush it and expect miracles. And if you think you can use sirloin instead of chuck? Don’t. Unless you like chewing on rubber cubes.

This guide will walk you through the stew basics – ingredients, prep, cooking times – and all the “oops” fixes people frantically Google at midnight. By the end, you’ll have a pot of stew that’s tender, flavorful, and hearty enough to feed a small army.

Still craving that down-home comfort? Check out our Amish main dishes collection where every recipe delivers hearty, stick-to-your-ribs flavor.

Why This Stew Hits Different?

Amish cooking is built around practicality. You use what you’ve got, stretch it to feed a crowd, and focus on hearty flavor instead of fancy tricks. This stew nails that philosophy:

Chuck roast = fork-tender beef

The fat and connective tissue break down into melt-in-your-mouth goodness.

Root veggies = filler + flavor

Carrots, potatoes, onions, celery… all cheap, filling, and better after hours of simmering.

No wine reduction needed

Amish versions usually skip the red wine most French stews lean on. You get depth from broth, tomato paste, and the beef itself.

One pot, minimal drama

Everything cooks together, the house smells amazing, and you don’t have to babysit it.

Bottom line: it works because it’s simple – and simplicity done right is unbeatable.

What You’ll Need (And What You Shouldn’t Swap)

Here’s the real shopping list – not the Instagrammed “farm-to-table” one, just the stuff that makes stew work.

• Beef chuck roast: About 2–3 lbs, cut into cubes. Chuck is king – marbled fat that melts during slow cooking. Lean cuts (like round or sirloin) will stay tough.
• Potatoes: Yukon golds are ideal – creamy, hold shape. Russets will break down more, which isn’t bad if you like thicker broth.
• Carrots: Sweetness + color. Slice chunky so they don’t turn to mush.
• Celery: Flavor backbone – don’t skip.
• Onion + garlic: Non-negotiable.
• Beef broth: Store-bought works, homemade if you’re ambitious.
• Tomato paste or diced tomatoes: Adds acidity, body, and balances richness.
• Seasonings: Salt, pepper, bay leaf, thyme. Keep it classic.
• Oil: For browning. Neutral (canola, vegetable) or olive oil works.
• Flour (optional): For dredging beef or thickening later.

Pro tip: buy the beef last in your shopping trip so it stays cold. And don’t skimp – the wrong cut ruins the whole thing.

The Beef Browning Debate (Yes, It’s Worth It)

Here’s the thing: you can throw raw beef straight into the pot with broth and veggies. But it’ll taste flat. Browning gives you that rich, savory layer (thanks, Maillard reaction) and deepens the broth flavor.

If you’re short on time, sear just half the beef. You’ll still get a flavor boost without being chained to the stove.

How You Cook It: Stovetop vs Crockpot vs Instant Pot

Stew isn’t a one-method dish. Amish kitchens leaned stovetop or woodstove, but today you’ve got options.

Method	Time	Why Choose It	Watch Out For
Stovetop	2–3 hrs	Classic, rich broth, best flavor	Needs occasional stirring
Slow Cooker	6–8 hrs low	“Set it and forget it” ease	Flavor can be flatter
Instant Pot	45–60 mins	Fast, still tasty, weekday friendly	Less depth than slow simmer

If you want that deep, layered flavor? Stovetop wins. If you want hands-off while you work? Slow cooker is fine.

Step-By-Step: The Stovetop Way

• Cut and dry the beef. Moisture = steam = no sear. Pat with paper towels.
• Brown in batches. Don’t crowd the pot or you’ll steam it. Remove beef once browned.
• Sauté your aromatics. Onion, garlic, celery, carrots — let them soften and pick up the browned bits.
• Add tomato paste. Cook it for a minute or two — raw tomato paste tastes metallic.
• Deglaze. Pour in a splash of broth and scrape up all the brown bits. That’s pure flavor.
• Return beef + potatoes. Add the rest of the broth and seasoning. Bring to a boil, then drop to a simmer.
• Simmer covered. About 2 hours. Low and slow breaks down the beef. Stir occasionally.
• Taste + thicken. Check salt. If broth is too thin, mash some potatoes into it or use a slurry.
• Rest before serving. Let it sit 10 minutes — flavors meld, beef relaxes.

Thicken It Like a Pro

Some like stew soupy, some like it clingy. Here’s how to tweak it without wrecking it:

• Flour slurry: Mix 2 tbsp flour + ¼ cup water, stir in during last 15 minutes.
• Cornstarch slurry: Same idea, but glossier finish.
• Potato trick: Mash a few chunks directly in the pot — natural, no extra ingredients.

👉 Warning: don’t dump dry flour into hot stew unless you like clumps.

Mistakes That Wreck Stew (and How to Fix Them)

• Beef is tough: You didn’t cook it long enough. Chuck gets tender after 2+ hours, not before.
• Veggies are mush: You tossed them all in at the start. Add carrots/potatoes halfway if you want them firmer.
• Broth is watery: Simmer uncovered the last 30 minutes to reduce.
• Too salty: Add extra potatoes, or a splash of vinegar to balance.
• Looks oily: Skim fat with a spoon, or chill overnight and lift the solid layer.

Variations That Actually Work

• Barley boost: Add ½ cup barley for texture.
• No tomato: Some Amish versions skip tomato completely. Stew will be milder, more broth-forward.
• Mixed meats: Beef + pork chunks = deeper flavor.
• Veggie swap: Parsnips, turnips, or rutabaga for a root-veg twist.
• Herb swap: Thyme is classic, but rosemary or parsley give different vibes.

Leftovers: Better the Next Day

Here’s the thing – stew tastes better after a night in the fridge. Flavors deepen, broth thickens.

• Fridge: 3–4 days, airtight container.
• Freezer: 2–3 months. Portion before freezing so you can reheat what you need.
• Reheat: Low and slow on stovetop. Add a splash of broth or water if it thickened too much.

Pro move: use leftover stew as a filling for pot pies. Absolute win.

FAQ

Can I use frozen beef?

Thaw first if you want a sear. Otherwise, yes — but expect less browning.

Best potatoes?

Yukon gold hold their shape. Russets thicken the broth more.

Can I skip the browning step?

Yes, but the flavor won’t hit the same.

Do I need wine?

Nope. Amish recipes usually skip it — broth and tomato paste carry enough depth.

Can I make it ahead?

100%. Tastes better the next day anyway.

Printable Recipe (Stick to the Fridge)

Amish Beef Stew Recipe in one clean card – no endless scrolling, no juggling tabs while the pot simmers.

Here you’ll find the exact ingredients, step-by-step directions, and quick notes that make the difference between chewy beef and fork-tender stew. Print it, tape it up, or screenshot it before you start chopping.

Ingredients

• 2–3 lbs chuck roast, cut in chunks
• 2 tbsp oil
• 4 carrots, cut thick
• 3 potatoes, cubed
• 2 celery stalks, chopped
• 1 large onion, diced
• 3 garlic cloves, minced
• 4 cups beef broth
• 2 tbsp tomato paste (or 1 can diced tomatoes)
• 2 bay leaves
• 1 tsp dried thyme
• Salt + pepper

Instructions

1. Brown beef in oil, remove.
2. Sauté onion, garlic, celery, carrots.
3. Stir in tomato paste, cook briefly.
4. Add broth, beef, potatoes, and seasonings.
5. Simmer covered 2–2.5 hrs, until beef is tender.
6. Adjust seasoning, thicken if needed.
7. Rest 10 minutes before serving.

Notes

• Chuck roast beats lean beef every time.
• Add potatoes halfway if you want them firmer.
• For easy thickening, mash a few potato chunks into the broth.

Why This Recipe Works?

Because it doesn’t try to impress. Simple ingredients + slow cooking = foolproof comfort. No wine, no fancy techniques, no mushy beef. Just a bowl of stew that fills you up, warms you through, and tastes like it’s been in the family recipe box for decades.