Best 3 Absolutely The Best Amish Beef Stew Recipes

ABSOLUTELY THE BEST AMISH BEEF STEW

Steps:

• Melt shortening over high heat in a large pot or dutch oven.
• Add beef cubes and brown over medium heat, stirring occasionally, about 15-20 minutes.
• Add onions, boiling water, salt, lemon juice, sugar, worcestershire sauce, pepper, paprika, allspice and cloves.
• Simmer, tightly covered, for about 2 hours, stirring occasionally.
• Add vegetables and simmer another 30 minutes (covered), or until tender.
• Note: if your lid is not tight on the pot, you may not have enough liquid left to just about cover everything after you add the veggies.
• If this is the case, add more water to barely cover ingredients.
• Mix cold water and flour together and blend until smooth.
• Push meat and veggies to the side of the pot and add flour mixture slowly, incorporating into liquid.
• When gravy thickens, stir all ingredients gently to distribute gravy evenly.
• Simmer another 5 or 10 minutes and enjoy!

MY MUMS BEEF STEW - THE BEST!

Steps:

• Please note: I wanted to add 2 tablespoons of mixed pulses to the ingredients but zaar doesn't recognize what I mean. The mix you can buy from supermarkets of dried yellow split peas and green peas.
• Get a large saucepan with a lid or a large casserole with a lid.
• Trim the braising steak if you need to of any fat and cut into bite size pieces.
• Chop the carrots, and cellery and add to the pan. Now sliced the onions and add them to the pan.
• Add the water and the braising steak and the pearl barley and split peas to the same pan.
• Add the can of vegetable soup.
• Bring to the boil then turn down to a simmer and.
• Add the oxo cubes and stir.
• Simmer for 4 hours stirring occasionally.
• ** DO not mix the packet soups as per their instructions. You want them only to thicken and flavour the stew.
• Instead - Mix the contents of both of the packet soups in a cup with little more than half a cup of cold water to form a thick paste - gradually add to the simmering pan stirring all the time to avoid any lumps.
• Simmer for a further hour. There is no need to be exact with the cooking times - all you need to do is make sure the meat is cooked and tender. Braising / Casserole steak can be cooked an hour longer it will only get better!
• You shouldn't need to thicken any more. You can add a small amount of small pasta shapes or macaroni if you wish. Add another oxo or some gravy granules if you need more flavour.
• Add a little more water if you need to (if it looks too thick).
• Finally make the dumplings following the instructions on the pack. 'Atora' shredded suet mix is the best. When the dumpling mix is ready put the dumplings on top of the simmering stew to cook.
• You don't need to serve with anything else apart from nice fresh bread.
• If you want it to stretch further just serve with boiled potatoes.
• This stew can be kept in a fridge and re-heated the next day if you want to.

THE BEST BEEF STEW

Steps:

• In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.