What is the secret to a good beef stew?

The secret is properly browning the beef chuck roast in batches and deglazing the pot to capture all those flavorful brown bits. This creates a rich, deep flavor base that makes all the difference between an okay stew and an absolutely incredible one.

Why put tomato paste in beef stew?

Tomato paste adds umami depth and helps create a richer, more complex flavor profile. It also contributes to the stew's beautiful deep color and helps thicken the broth naturally. Don't skip this ingredient - it's what gives the stew that restaurant-quality depth.

What makes an authentic Amish beef stew recipe special?

Fresh herbs like thyme and bay leaves , Worcestershire sauce , and a splash of red wine (or extra beef broth ) really make this stew sing. A touch of apple cider vinegar at the end also brightens the entire dish and balances all the rich flavors.

What are the 4 essential ingredients in beef stew?

The essential four are beef chuck roast , beef broth , onions, and potatoes. These form the foundation of any great traditional beef stew recipe , though vegetables like carrots and celery plus proper seasonings make it complete and delicious.

Amish Beef Stew Recipe: Easy 3-Hour Traditional Comfort

Name: Amish Beef Stew Recipe: A Hearty Traditional Comfort Food
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: Amish
Ingredients: 2 lbs beef chuck roast, cut into 1¼-inch cubes; Salt and black pepper, to taste; 2 Tbsp vegetable oil; 1 large onion, chopped; 2 carrots, peeled and sliced; 2 celery stalks, diced; 2 Tbsp tomato paste; ½ cup red wine (optional, or substitute beef broth); 4 cups beef broth; 1 Tbsp Worcestershire sauce; 4 medium Yukon Gold potatoes, peeled and cubed; 2 bay leaves; 4–5 sprigs fresh thyme (or 1 tsp dried); 2 Tbsp flour; 2 Tbsp butter; Fresh parsley, chopped (for garnish)

Description

A hearty traditional comfort food that’s incredibly tender and made with simple, wholesome ingredients. This isn’t just any ordinary stew – the Amish know how to make food that sticks to your ribs and warms your soul, and this recipe delivers exactly that.

Ingredients

Scale

2 lbs beef chuck roast, cut into 1¼-inch cubes
Salt and black pepper, to taste
2 Tbsp vegetable oil
1 large onion, chopped
2 carrots, peeled and sliced
2 celery stalks, diced
2 Tbsp tomato paste
½ cup red wine (optional, or substitute beef broth)
4 cups beef broth
1 Tbsp Worcestershire sauce
4 medium Yukon Gold potatoes, peeled and cubed
2 bay leaves
4–5 sprigs fresh thyme (or 1 tsp dried)
2 Tbsp flour
2 Tbsp butter
Fresh parsley, chopped (for garnish)

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Instructions

Pat your beef chuck roast cubes completely dry with paper towels and season generously with salt and pepper
Heat oil in a Dutch oven over medium-high heat and brown the beef in batches, setting each batch aside as it finishes
In the same pot, reduce heat to medium and add chopped onion, carrots, and celery
Cook for about 5 minutes until they start to soften and smell amazing
Stir in the tomato paste and cook for 2 more minutes
Pour in the red wine (or extra beef broth), scraping up all those beautiful brown bits from the bottom of the pot
Return the browned beef to the pot and add beef broth, Worcestershire sauce, bay leaves, and fresh thyme
Bring everything to a gentle simmer, then cover and cook on low heat for 1½ hours
Stir in your cubed Yukon Gold potatoes and continue cooking uncovered for another 45 minutes, or until both the beef and potatoes are fork-tender
Mix the butter and flour together and stir it into the stew to thicken
Cook for 5 more minutes to thicken, remove the bay leaves and thyme stems, taste for seasoning, and garnish with fresh parsley

Notes

Don’t skip the tomato paste – it adds incredible depth and that rich, beautiful color! Don’t rush the browning process as this creates the foundation of flavor. Cut beef into uniform pieces so everything cooks evenly. This stew stores beautifully in the refrigerator for up to 4 days and tastes even better the next day!

Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Amish

Nutrition

Serving Size: 1 serving
Calories: 485
Sugar: 8g
Sodium: 680mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 45g
Cholesterol: 95mg