Amish Beef Stew

Amish Beef Stew is made with stew meat, carrots, potatoes, and onions. It’s simmered low-and-slow for two hours to make an incredibly tender beef stew recipe.This recipe is a must-try!

– 2 pounds beef stew meat, cubed – 1 tablespoon olive oil – 1 large onion, peeled and chopped – 2 1/4 cups water, divided – 3 cups V8 or tomato juice (reduced-sodium V8 juice recommended) – 1 teaspoon lemon juice – ½ teaspoon salt – 1 tablespoon sugar – 1 tablespoon Worcestershire sauce – 1 teaspoon paprika – ½ teaspoon ground black pepper – 3-4 large carrots, peeled and chopped into large bite-sized chunks – 4 large potatoes, peeled and chopped into large bite-sized chunks – 1 tablespoon corn starch



In a large pot or Dutch oven, brown the cubed stew meat in the olive oil for 20 minutes over medium heat.

Add the chopped onion, 2 cups of water, V8 or tomato juice, lemon juice, salt, sugar, Worcestershire sauce, paprika, and black pepper.

Cover the pot with a lid and bring to a simmer over medium heat.

Once the stew begins to simmer, reduce the heat to low and allow the simmer with the lid on for 2 hours, stirring occasionally.

Add the potatoes and carrots and allow the stew to simmer over low heat for one hour, or until the potatoes and carrots are fork-tender.