Amish Beef and Noodle Garden Stew

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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!

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• 🍲 Stew Ingredients
• 📋 Instructions
• 🍲 More Stews

🍲 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

1. Heat oven to 350 degrees F. beef bouillon in water in large Dutch oven.
2. Add chuck roast, cloves, celery, carrots, onion, green pepper and parsley sprigs.
3. Cover; bake until meat is tender, 3 hours.
4. Transfer meat to cutting board.
5. Shred meat into bite-size pieces.
6. Remove vegetables from broth with slotted spoon; chop.
7. Return meat and vegetables to broth.
8. In a separate pot, cook noodles, add salt and pepper; cover.
9. Add noodles to the stew, stirring once, and bake for 10 minutes before removing the stew from the oven.
10. 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!