Amish Beef Stew Slow Cooker. My grandma cooked this every Sunday after church. The soup is super yummy and thick. The meat breaks easy with a fork. It’s like a warm hug in a bowl!
Amish Beef Stew Slow Cooker. This super simple stew uses just 4 main things you toss in a slow cooker. It cooks all day to make soft meat, tasty potatoes, and sweet carrots in rich brown soup. Perfect for busy days—smells great when you get home!
Ingredients
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2 1/2 pounds beef chuck roast, cut in big 2-inch pieces
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6 medium potatoes (like russet or Yukon Gold), peeled and chopped in thick chunks
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5 big carrots, peeled and cut in 1/2-inch slices
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3 cups low-salt beef broth
Seasonings (add these too):
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1 1/2 teaspoons salt (or what you like)
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1 teaspoon black pepper
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1 bay leaf (if you want)
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2 tablespoons flour (if you want thicker soup)
Amish Beef Stew Slow Cooker: Directions
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Get stuff ready: Cut off big fat from beef and chop into 2-inch pieces. Peel potatoes and cut in thick wedges. Peel carrots and slice thin.
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Put veggies in cooker: Layer potato chunks flat on bottom of a 6-quart slow cooker. Add carrot slices on top. This keeps them soft and full of flavor.
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Flavor the beef: Dry beef pieces with a paper towel. Sprinkle on salt and pepper. Mix gently so it sticks all over.
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Add beef and liquid: Put seasoned beef on veggies. Pour broth over everything. Add bay leaf if using.
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Make it thicker (pick this if you want): Mix flour with 1/2 cup broth first till smooth. Add it with the rest of the broth.
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Cook slow: Put lid on. Cook on LOW 8-10 hours till meat shreds easy with fork and veggies are soft.
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Taste and fix: Try the soup. Add more salt or pepper if needed. Stir gently from bottom without smashing veggies.
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Serve warm: Scoop into bowls with meat, potatoes, carrots, and lots of broth. Eat with bread or rolls!
Serve in hot bowls with good bits of everything. Dip with buttered bread. Add salad or applesauce for kids. Leftovers taste even yummier next day—make the whole pot!