By Kevin Williams
This is a classic one-pot meal found in many Amish kitchens on a weekend. The stew can simmer for a long time and fill up the house with an amazing aroma. Good stuff! This recipe comes to us from an Amish woman in Vinton County, Ohio.
Serves: serves 6
- 2 pounds beef stew meat, cubed
- 1 Tablespoon olive oil
- 1 large onion, chopped
- 2 cups hot water
- 2 cups tomato juice or V8 juice
- 1 Tablespoon salt
- 1 Tablespoon lemon juice
- 1 Tablespoon sugar
- 1 Tablespoon Worcestershire sauce
- ½ Tablespoon pepper
- ½ Tablespoon paprika
- pinch of ground cloves
- 6 carrots, peeled and cut into bite sized chunks
- 6 potatoes, peeled and cut into bite sized chunks
- ½ cup cold water mixed with ¼ cup flour (Used at end to thicken the stew)
- In a large pot, brown beef cubes in the olive oil for about 20 minutes.
- Add the chopped onion, hot water, tomato/V8 juice, salt, lemon juice, sugar,
- Worcestershire sauce, pepper, paprika, and cloves.
- Cover and simmer for 2 hours, stirring occasionally. Add the potatoes and carrots then simmer an hour longer.
- Stir in the water and flour slurry and stir the stew until smooth.
- Simmer uncovered for 20 minutes before serving.