Amish Beef Bouillon Potatoes Slow Cooker. This easy slow cooker potato dish uses just 4 simple ingredients in an Amish way. It’s plain home cooking that everyone loves. You put beef cubes on raw cut potatoes, add two more easy things from your kitchen, and let the cooker make it yummy. It tastes like old farm food—saving money but full of good flavor with no hard work. Perfect for busy days when you want filling food that kids eat fast.
Creamy potatoes soak up rich beef flavor in this no-fuss slow cooker recipe. Diced spuds, butter, bouillon, and water turn into hearty comfort food. Inspired by Amish thrift, it’s savory, stick-to-your-ribs goodness ready in hours. Serve in bowls with broth—pairs great with veggies or bread for a cozy meal.
Amish Beef Bouillon Potatoes Slow Cooker
Servings: 4
Ingredients
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2 1/2 pounds russet or Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
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4 beef bouillon cubes
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2 cups water
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4 tablespoons unsalted butter, cut into bits
Amish Beef Bouillon Potatoes: Directions
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Rub a little butter or spray inside a 4- to 6-quart slow cooker so food won’t stick.
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Peel potatoes if you want, then chop into 1/2-inch chunks for even cooking. Spread them flat in the cooker.
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Dot butter pieces all over the potatoes so they melt in as it cooks.
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Use dry hands to place bouillon cubes on top of potatoes, spread out so flavor mixes well when they melt.
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Pour water slowly around the edges over potatoes and cubes. Liquid should cover most potatoes; add a bit more if short.
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Put on the lid. Cook on LOW 5-6 hours or HIGH 2 1/2-3 hours, until potatoes are soft when poked with a fork and cubes are gone in the broth.
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Stir gently from the bottom to mix potatoes in the tasty butter-beef liquid without smashing them.
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Taste it first—the bouillon already has salt, so you might not need to add more. Serve hot with some broth spooned on top.
Serve in big bowls with the yummy broth. Add a green salad, cooked green beans, or peas to make it lighter. Warm rolls or bread are great to dip in the juice. For more filling food, top with cut sausage, leftover beef, or a fried egg.