Amish Beef Stew

If it is a delicious and hearty dish you are looking for, this Amish Beef Stew is the perfect recipe to serve your family. Filled with delicious vegetables and tender beef, not only will this comfort food classic fill you up, it will warm you from the inside.

Amish Beef Stew

This recipe is perfect for weekend meals as it slow cooks on the stove for hours, making the beef so tender it falls apart. This Amish Beef Stew is amazing served with homemade rolls, bread or even biscuits. In fact, you can even serve this over rice to help sop up that delicious gravy.

Amish Beef Stew

No matter how you decide to serve it, what you decide to serve it with or who you are making it for, this recipe is perfect for those cool evenings. If you are looking for something that will leave your family feeling full and satisfied, this recipe is perfect.

How to Make Amish Beef Stew

Amish Beef Stew

When it comes to making this delicious meal, you are going to want to pay attention to detail. While this recipe is a little involved, it is well worth the effort and the leftovers.

  • This recipe calls for 2lbs of cubed beef stewing meat but it can also be used with a 2 lb bottom round roast cut into chunks. Both meats work, it is totally up to preference.
  • You will want to use low sodium V8 juice in this recipe as the regular version does have a lot of added salt. If you find that the stew needs additional salt when using the low sodium V8 juice, you can always add more to taste.
  • To thicken your stew, you will want to add the appropriate amount of cornstarch at the end of the cooking process. If you find that your stew is thick enough for your tastes, you do not have to add in the cornstarch. If you add too much and it becomes too thick, thin the stew by adding a little more V8 juice and allow to simmer for an additional 20 minutes.
  • For this recipe you will want to use a large Dutch oven and start by browning the beef so it has a nice sear. This takes about 20 minutes over medium heat.
  • Once the meat has been browned, add in the onions, water, V8 juice, lemon juice, salt, sugar, Worcestershire sauce, paprika and black pepper.
  • Cover the pot and bring the mixture to a simmer over medium heat. Then, reduce and allow to simmer for 2 hours. Once simmered, you add in the carrots and potatoes and bring those up to a simmer over low heat for approximately an hour until they are tender.
  • You will want to avoid overcooking the carrots and potatoes, so they do not become mush within the stew.
  • Thicken with cornstarch if desired.

What do I Serve with Amish Beef Stew?

Amish Beef Stew

This recipe can be served with a variety of different sides. While it can be considered a meal in itself, it is always nice served up with fresh bread, cornbread, biscuits, or rolls to help soak up all the delicious gravy. This stew can also be served over your favourite type of rice to make it even more hearty.

Amish Beef Stew Recipe

Amish beef stew in a pot with a spoon
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Amish Beef Stew

Looking for a hearty filling stew to make that also tastes great? Well this just might be the recipe for you. this stew is loaded with flavor and is a great meal to have.
Prep Time 10 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 30 minutes
Servings 6 servings
Author Ashley


Dutch Oven


  • 2 pounds beef stew meat cubed
  • 1 tablespoon olive oil
  • 1 large onion peeled and chopped
  • 2 ¼ cups water divided
  • 3 cups V8 or tomato juice reduced sodium V8 juice recommended
  • 1 teaspoon lemon juice
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon paprika
  • ½ teaspoon ground black pepper
  • 3-4 large carrots peeled and chopped into large bite-sized chunks
  • 4 large potatoes peeled and chopped into large bite-sized chunks
  • 1 tablespoon corn starch


  • In a large pot or Dutch oven, brown the cubed stew meat in the olive oil for 20 minutes over medium heat.
  • Add the chopped onion, 2 cups of the water, V8 or tomato juice, lemon juice, salt, sugar, Worcestershire sauce, paprika, and black pepper. Cover the pot with a lid and bring to a simmer over medium heat. Once the stew begins to simmer, reduce the heat to low and allow the simmer with the lid on for 2 hours, stirring occasionally.
  • Add the potatoes and carrots and allow the stew to simmer over low heat for one hour, or until the potatoes and carrots are fork tender. Do not overcook as the potatoes could break down into the stew if overcooked.
  • In a small bowl, combine the remaining ¼ cup of water with the cornstarch. Add some of the cornstarch mixture a little at a time to the stew, stirring well between each addition, until the stew reaches your desired thickness.
  • Serve hot.
5 from 8 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 372kcal | Carbohydrates: 32g | Protein: 39g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 359mg | Potassium: 1535mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5806IU | Vitamin C: 42mg | Calcium: 104mg | Iron: 9mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course, Soup
Cuisine American


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Hello! My name is Ashley.
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