This Amish Beef and Noodle Garden Stew is a classic, hearty stew that you can stick in the oven and let the meat marinate in the juices and spices. Really good stuff. The recipe is classic Amish company fare, a delicious, thick stew to pop in the oven while company is visiting. And a few hours later, presto, it's time for supper. Dutch ovens like the one in this photo are pretty popular among Amish cooks and this recipe is a favorite concoction.
It also would not be uncommon to see a meal like Amish Beef and Noodle Garden Stew fixed outside of an open fire. It’s something that can cook for a long time and really let the flavors meld.
Plenty of Amish cooks fix meals like this throughout the year. I have visited Amish homes that have a cookstove in the house, but also stoves in a “summer kitchen" area where cooking can be done during the warmer months without heating up the whole house in the process.
Garden Stew
This particular recipe really is tailor-made for an Amish kitchen. You have beef which would be procured from their fresh home raised supply. Celery is commonly found in Amish kitchens. Celery has important symbolic value in some communities for weddings, but also is just an easy snack to keep handy. The carrots, onions, peppers, and parsley would all be likely homegrown. You can really throw in whatever vegetables you have in your garden into this: corn, potatoes, carrots, the recipe here is pretty minimalist, but no rule says you can't add more veggies.
I'm “cheating “a little bit on this recipe by listing a 16-ounce package of egg noodles, but many Amish homemakers make their own noodles. You can also. Homemade noodles are a staple in Amish kitchens and using them in a stew-like this is a favorite use for them. For the average Amish cook, this will be a very accessible recipe, you prepare it and just leave it on the stove for a long time. Your house will smell super after this stew starts simmering!
A lot of good, fresh veggies in this stew, many of them straight from the garden!
By late summer this becomes a classic "garden stew" with plenty of fresh-from-the-garden goodies.
Use a fresh cut of meat whole, at first, and then shred into bite-sized pieces later into the cooking process.
This stew is mildly spiced with salt, pepper, and cloves.
Cook noodles separately and then add to the stew about 15 minutes or so before you plan to take it from the oven.
Amish Beef and Noodle Garden Stew is a definite winner of a recipe!
🍲 Stew Ingredients
- 10 cups hot water
- 1 beef boullion cube
- 1 (3 pound) boneless chuck roast, trimmed
- 8 whole cloves
- 3 ribs celery, cut into thirds
- 2 large carrots, peeled, cut into thirds
- 1 large onion, quartered
- 1 seeded green bell pepper, quartered
- 1 small bunch parsley sprigs plus ½ cup, chopped
- 2 bay leaves
- ½ teaspoon freshly-ground pepper
- 1 (16 ounce) package egg noodles
- 1 teaspoon salt
- Freshly-ground pepper, to taste
📋 Instructions
- Heat oven to 350 degrees F. 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.
- In a separate pot, cook noodles, add salt and pepper; cover.
- Add noodles to the stew, stirring once, and bake for 10 minutes before removing the stew from the oven.
- Add additional water if noodles absorb all of broth. Sprinkle with chopped parsley. Yields 10 servings.
🍲 More Stews
Farmhouse Amish Beef Stew - So hearty!
One-Pot Chicken Stew - Amazing!
Meatball Stew - Eveything is better with meatballs!
Dumpling Stew - Wow!
Amish Beef and Noodle Garden Stew
Ingredients
- 10 cups hot water
- 1 pound boneless chuck roast, trimmed
- 1 beef boullion cube
- 8 whole cloves
- 3 ribs celery, cut into thirds
- 2 large carrots, peeled, cut into thirds
- 1 large onion, quartered
- 1 seeded green bell pepper, quartered
- 1 small bunch parsley sprigs (½ cup)
- 2 bay leaves
- ½ teaspoon freshly-ground pepper
- 1 (16 ounce) package egg noodles
- 1 teaspoon salt
Instructions
- Heat oven to 350 degrees F.
- 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.
- In a separate pot, cook noodles, add salt and pepper; cover.
- Add noodles to the stew, stirring once, and bake for 10 minutes before removing the stew from the oven.
- Add additional water if noodles absorb all of broth.
- Sprinkle with chopped parsley.
Martha Fisher
Reading the recipe for hearty beef stew baked in a Dutch oven in the oven. You call for a 3oz chuck roast. Did you mean 3lbs? Most of us know better,but some people do follow a recipe to the T and may wonder how to get 3oz of meat to feed 10 ! The stew looks sooo great! Bet the house smells great while it's cooking!
Kevin
Thanks, Martha, for catching that..I corrected it!
Chris B.
The recipe says to dissolve beef bouillon in water. How much bouillon do we use?
I want to get this as perfect as it looks. Thanks!
Desiree
Did you ever find out how much bouillon to use????
Chris
No, I haven't received any response to my question about the bouillon.
Chris
I just found the recipe on another site. Use 1⁄4 cup beef bouillon granules.
Helen Hertzler
This photo does not show noodles, in fact looks like it has potatoes in it!
Suzi
Kevin, it's a great recipe, I fix it often but prefer to use 3 to 5 pounds of meat-- 3 ounces is a bit too skimpy. ☺️
Kevin Williams
Yeah, thanks, Suzi, I changed the error, 3 ounces would not be very filling! I changed it to three pounds!
Patti
I found a couple of problems with the ingredient list. In the printable list it says 1 lb of boneless chuck roast trimmed and no where does the recipe say how much beef bullion to use yet it is added in the instructions. I imagine the meat should be 3 lbs? And since using 10 cups of water I would say if using bullion cubes the amount would be 10 or 1 per cup of water?
Kevin Williams
Hi, Patti, I went in and make some additions/corrections...should be one 3 pound roast and 1 beef bouillon cube, hope that helps!
Kathy
I omit the beef bouillon and 10 cups of water. I prefer to use beef stock. Homemade beef stock is very easy to make and freeze for all future use.