Amish Tomato Beef Stew In Slow Cooker

Simple recipes are not always complicated. This Amish Tomato Beef Stew of stew requires almost nothing of you, just a few and simple ingredients, a slow cooker, and a bit of patience. Beef chunks, soft potatoes and sweet onion slowly cook in nutritious tomato juice throughout the day and become a very hearty and soul warming stew that fills the entire house with a delicious aroma you just cannot pass by. It is a type of meal that clears the pot before you can take a seat come dinner time.

Add tomato juice, 3 basic ingredients and pour over beef chunks in a slow cooker to have a delicious and cozy supper that will vanish quicker than nothing.

Full recipe

Amish Tomato Beef Stew In Slow Cooker

Servings: 6

Amish Tomato Beef Stew: Ingredients

• Beef stew meat, cut into 1-inch pieces

  • Quantity: 2 1/2 to 3 lbs.

  • Notes: Cut evenly for consistent cooking.

• Tomato juice

  • Quantity: 4 cups (32 ounces)

  • Notes: Provides the rich stew base.

• Large onion, chopped

  • Quantity: 1 (approximately 1 1/2 cups)

  • Notes: Adds sweetness during slow cooking.

• Russet potatoes, peeled and 1-inch cubes

  • Quantity: 3 medium

  • Notes: Hold shape well in slow cooking.

• Kosher salt

  • Quantity: 2 teaspoons

  • Notes: Adjust after cooking if necessary.

• Black pepper (serving optional)

  • Quantity: 1 teaspoon

  • Notes: Sprinkle when serving for extra flavor.

Directions

1. You know, put the slow cooker crock on a stable surface, such as a dark green marble counter (assuming you have one) and put it somewhere you are going to be working.

2. Put the pieces of the raw beef stew meat in the bottom of the slow cooker in an even layer.

3. Sprinkle the diced onion on the beef followed by the cubed pieces of potato. This keeps it all snugged together thus cooking evenly.

4. Sprinkle the kosher salt all over the beef and vegetables. You can use an additional pinch of tomato juice in case your family enjoys a heavier seasoning but take into account the tomato juice will become more concentrated during the cooking process.

5. Pour the tomato juice slowly over the beef and vegetables avoiding the cover of all items. The uncut pieces of beef just hanging in the blazing red blood is something to see.

6. Stir gently and once or twice with a wooden spoon in order to have the onions and potatoes fall to the bottom into the tomato juice leaving most of the beef at the bottom.

7. Cover the lid with a slow cooker. Cook either on LOW or HIGH at 8-9 and 4-5 hour respectively until the beef is extremely tender and the potatoes soft when pierced with a fork.

8. When the stew is done, taste it and apply a little more salt, should it be necessary. Pour into bowls and, when you are disposed, a liberal sprinkle of black pepper at table.

9. Add hot, on top of mashed potatoes, noodles, or rice, taking care not to omit a lot of the tomato broth.

Notes

• Use fresh potatoes for best texture.

• Stir gently so beef pieces remain intact.

• Tomato juice flavor intensifies during slow cooking.