Amish Oven Beef Noodle Stew Recipes

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AMISH BEEF AND NOODLE GARDEN STEW



Amish Beef and Noodle Garden Stew image

Provided by Kevin Williams

Categories     Main Course

Number Of Ingredients 13

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 (1/2 cup)
2 bay leaves
1/2 teaspoon freshly-ground pepper
1 (16 ounce) package egg noodles
1 teaspoon salt

Steps:

  • 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.

AMISH OVEN BEEF & NOODLE STEW



Amish Oven Beef & Noodle Stew image

Make and share this Amish Oven Beef & Noodle Stew recipe from Food.com.

Provided by Tina Klein

Categories     Stew

Time 4h30m

Yield 12 serving(s)

Number Of Ingredients 15

1/4 cup beef bouillon granules
10 cups hot water
3 lbs boneless chuck roast, trimmed
8 whole cloves
3 celery ribs, cut into thirds
2 large carrots, peeled,cut into thirds
1 large onion, quartered
1 seeded green bell pepper, quartered
1 bunch parsley sprig, plus
1/2 cup parsley, chopped
2 bay leaves
1/2 teaspoon freshly-ground pepper
1 (16 ounce) package egg noodles
1 teaspoon salt
freshly-ground pepper, to taste

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.

Nutrition Facts : Calories 450.2, Fat 24, SaturatedFat 9.5, Cholesterol 110.2, Sodium 319.3, Carbohydrate 30.5, Fiber 2.2, Sugar 2.3, Protein 26.7

AMISH CASSEROLE



Amish Casserole image

A satisfyingly rich and hearty casserole from the Pennsylvania Dutch country.

Provided by deedledeet

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 55m

Yield 6

Number Of Ingredients 8

1 pound ground beef
1 (10.75 ounce) can condensed tomato soup
¼ cup brown sugar
⅛ teaspoon black pepper
¼ teaspoon salt
1 (10.75 ounce) can condensed cream of chicken soup
1 (12 ounce) package wide egg noodles
10 slices American cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add egg noodles and cook until tender, about 7 minutes. Drain and return to the pan. Mix in the cream of chicken soup until noodles are coated.
  • Crumble the ground beef into a large skillet over medium-high heat. Drain the grease, and stir in the tomato soup, brown sugar, pepper and salt. Spread half of the beef in the bottom of a greased 2 1/2 quart casserole dish. Arrange 5 slices of cheese over the beef. Top with half of the noodles, then repeat layers ending with cheese on top.
  • Bake for 35 minutes in the preheated oven, until cheese is browned and sauce is bubbly.

Nutrition Facts : Calories 629.8 calories, Carbohydrate 57 g, Cholesterol 141.5 mg, Fat 29.8 g, Fiber 2.1 g, Protein 33.1 g, SaturatedFat 14.4 g, Sodium 1472.1 mg, Sugar 11 g

AMISH COUNTRY CASSEROLE



Amish Country Casserole image

Super cozy and creamy, a few staple ingredients combine to create a veggie-filled casserole easy enough for a busy weeknight.

Provided by Rebekah Rose Hills

Time 55m

Yield 6

Number Of Ingredients 12

1 pound lean ground beef
1 medium onion, diced
1 medium green bell pepper, diced
1 teaspoon salt
½ teaspoon black pepper
1 (8 ounce) package uncooked egg noodles
1 (14.5 ounce) can petite diced tomatoes
1 (10.75 ounce) can condensed tomato soup, undiluted
1 cup cottage cheese
1 cup sour cream
2 teaspoons Worcestershire sauce
1 cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine ground beef, onion, and bell pepper in a large skillet over medium heat. Cook and stir until vegetables are tender and beef is browned and cooked through, 10 to 15 minutes. Season mixture with salt and pepper while cooking.
  • Meanwhile, fill a 5-quart Dutch oven or other oven-safe pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain noodles and return to the pot.
  • Add diced tomatoes, condensed soup, cottage cheese, sour cream, and Worcestershire sauce to the egg noodles; stir to blend. Stir in ground beef mixture until evenly combined. Taste and adjust seasonings. Sprinkle Cheddar cheese over the top.
  • Bake uncovered in the preheated oven until heated through and cheese is melted and golden, 25 to 30 minutes. Serve immediately.

Nutrition Facts : Calories 551.1 calories, Carbohydrate 41.6 g, Cholesterol 119.3 mg, Fat 28.8 g, Fiber 2.7 g, Protein 30.8 g, SaturatedFat 14.7 g, Sodium 1134.2 mg, Sugar 7.6 g

ABSOLUTELY THE BEST AMISH BEEF STEW



Absolutely the Best Amish Beef Stew image

This is just what its name implies...the absolute best beef stew ever. It is wonderful in the colder weather and really warms you up. I got the basic recipe from an old Amish cookbook and tweeked it a bit. My family loves it with home baked bread, so I always make Amish White Bread, recipe #26526 to go along with it.

Provided by Karen..

Categories     Stew

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 -3 lbs boneless beef cubes
2 tablespoons shortening
1 large onion, sliced
4 cups boiling water
1 tablespoon salt
1 tablespoon lemon juice
1 tablespoon sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon pepper
1 1/2 teaspoons paprika
1 dash allspice
1 dash clove
6 carrots, peeled and cut into chunks or 1 lb peeled baby carrots
6 potatoes, peeled and cut into chunks
1/2 cup cold water
1/4 cup flour

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!

AMISH BEEF & NOODLES RECIPE



AMISH BEEF & NOODLES Recipe image

Provided by PineyCook

Number Of Ingredients 12

5 lbs. beef chuck roast, well trimmed
1 large onion, quartered
1 small green pepper, seeded and quartered
10 cloves
2 large carrots, cut in thirds
2 celery ribs, cut in thirds
1 cup fresh parsley springs
3 bay leaves
2 beef bouillion cubes
1/2 tsp. black pepper
3 quarts hot water
1/2 lb. noodles

Steps:

  • Preheat oven to 325. Place meat in a large oven-safe dutch oven or roasting pan. Add the rest of the ingredients except for the noodles. Cover and bake for about 3 hours. Remove from the oven, uncover and let cool for a while. Remove meat and set aside. With a slotted spoon, scoop all the vegetables (save for 2 pieces of carrot) from the broth and discard. Shred remaining carrot pieces and return to the broth. Cut meat into bite-size cubes and return to the broth. Discard bones and fat. Add dry noodles and mix well. Cover the pan and return it to the oven. Cook for 1 hour. You may want to check during cooking to make sure there is enough liquid in the dish - if not add water

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