Absolutely The Best Amish Beef Stew Recipes

Steps:

• Mix ground beef, milk, saltine cracker crumbs, onion, salt, and black pepper in a bowl. Shape mixture into a narrow loaf and place onto a baking sheet; cover and refrigerate 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cut loaf into 1-inch-thick slices and sear the 'steaks' in the hot skillet until browned, 2 to 3 minutes per side. Insides will still be pink. Arrange slices in a roasting pan. Spread mushroom soup over steaks.
• Bake steaks in the preheated oven until mushroom soup is bubbling and meat is no longer pink inside, about 1 hour. An instant-read meat thermometer inserted into the center of a meat slice should read at least 160 degrees F (70 degrees C).

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!

Steps:

• Preheat oven to 350ºF.
• Dissolve beef bouillon in water in large Dutch oven.
• Add chuck roast, cloves, celery, carrots, onion, green pepper and parsley sprigs.
• Cover; bake until meat is tender, 3 hours.
• Transfer meat to cutting board.
• Shred meat into bite-size pieces.
• Remove vegetables from broth with slotted spoon; chop.
• Return meat and vegetables to broth.
• Stir in uncooked noodles, salt and pepper; cover.
• Bake until noodles are tender, stirring once, about 30 minutes.
• Add additional water if noodles absorb all of broth.
• Sprinkle with chopped parsley.