Amish Beef Stew
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 376.2
- Total Fat: 7.6 g
- Cholesterol: 69.8 mg
- Sodium: 120.8 mg
- Total Carbs: 47.2 g
- Dietary Fiber: 6.3 g
- Protein: 29.4 g
View full nutritional breakdown of Amish Beef Stew calories by ingredient
Number of Servings: 8
Ingredients
-
* 2-3 lbs boneless beef cubes (calculated for 2 lbs.)
* 2 tablespoons shortening
* 1 large onion, sliced
* 4 cups boiling water
* 1 tablespoon salt
* 1 tablespoon lemon juice
* 1 tablespoon sugar
* 1 tablespoon Worcestershire sauce
* 1/2 teaspoon pepper
* 1 1/2 teaspoons paprika
* 1 dash allspice
* 1 dash clove
* 6 carrots, peeled and cut into chunks or 1 lb peeled baby carrot
* 6 potatoes, peeled and cut into chunks
* 1/2 cup cold water
* 1/4 cup flour
Directions
1.
1
Melt shortening over high heat in a large pot or dutch oven.
2.
2
Add beef cubes and brown over medium heat, stirring occasionally, about 15-20 minutes.
3.
3
Add onions, boiling water, salt, lemon juice, sugar, worcestershire sauce, pepper, paprika, allspice and cloves.
4.
4
Simmer, tightly covered, for about 2 hours, stirring occasionally.
5.
5
Add vegetables and simmer another 30 minutes (covered), or until tender.
6.
6
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.
7.
7
If this is the case, add more water to barely cover ingredients.
8.
8
Mix cold water and flour together and blend until smooth.
9.
9
Push meat and veggies to the side of the pot and add flour mixture slowly, incorporating into liquid.
10.
10
When gravy thickens, stir all ingredients gently to distribute gravy evenly.
11.
11
Simmer another 5 or 10 minutes and enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user KARENMON.
1
Melt shortening over high heat in a large pot or dutch oven.
2.
2
Add beef cubes and brown over medium heat, stirring occasionally, about 15-20 minutes.
3.
3
Add onions, boiling water, salt, lemon juice, sugar, worcestershire sauce, pepper, paprika, allspice and cloves.
4.
4
Simmer, tightly covered, for about 2 hours, stirring occasionally.
5.
5
Add vegetables and simmer another 30 minutes (covered), or until tender.
6.
6
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.
7.
7
If this is the case, add more water to barely cover ingredients.
8.
8
Mix cold water and flour together and blend until smooth.
9.
9
Push meat and veggies to the side of the pot and add flour mixture slowly, incorporating into liquid.
10.
10
When gravy thickens, stir all ingredients gently to distribute gravy evenly.
11.
11
Simmer another 5 or 10 minutes and enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user KARENMON.
Member Ratings For This Recipe
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CHELLEBO1
Combined this recipe with the slow cooker stew. I added crushed stewed tomatoes for one of the cups of water. I also omited the flour and used pureed white kidney beans to thicken the stew. It came out more of a stoup (half soup half stew) but it was very very good. I will be making this again. - 12/31/10
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MARRIBETH
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CINDERFALL
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JOEANNI
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MICELOVER2
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MAGIC_HORSES
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