Description: This Amish Beef and Potato Casserole is a deeply satisfying and comforting dish, perfect for a cozy family dinner. It’s a slow-cooked masterpiece where tender beef and soft, flavorful potatoes mingle with carrots, onions, and a creamy mushroom sauce. This recipe captures the essence of Amish cooking: simple ingredients, slow cooking, and a focus on hearty, wholesome flavors. It’s an easy-to-prepare meal that fills your home with a delightful aroma and leaves you feeling nourished and content. It’s a forgiving recipe that’s easily adaptable to your taste and dietary preferences, making it a timeless family favorite.
Ingredients:
- 2 pounds beef stew meat, cut into 1-inch pieces (Choose a cut like chuck roast for best results – it becomes incredibly tender during slow cooking.)
- 4 cups potatoes, diced (Russet potatoes hold their shape well, but Yukon Gold or red potatoes also work beautifully for a creamier texture.)
- 2 cups carrots, sliced (Try to slice them uniformly for even cooking.)
- 1 onion, chopped (Yellow or white onion are standard, but a sweet onion adds a touch of extra sweetness.)
- 3 cloves garlic, minced (Freshly minced garlic provides the best flavor, but 1 teaspoon of garlic powder can be substituted in a pinch.)
- 1 cup beef broth (Low-sodium beef broth allows you to control the salt content. Homemade beef broth elevates the flavor even more.)
- 1 can (10.5 ounces) cream of mushroom soup (For a richer flavor, consider using a “golden mushroom” soup. For a healthier option, look for a low-sodium or organic variety. You can even make your own cream of mushroom soup!)
- 1 teaspoon salt (Adjust to taste.)
- 1/2 teaspoon black pepper (Freshly ground black pepper adds a bolder flavor.)
- 1 teaspoon dried thyme (Dried thyme is a classic herb for beef stews. You can also use 1 tablespoon of fresh thyme leaves.)
- 1 teaspoon paprika (Adds a subtle smokiness and color. Smoked paprika offers a more intense flavor.)
- 1 tablespoon Worcestershire sauce (Adds a savory depth of flavor.)
- Optional Garnishes: Fresh parsley, chopped green onions, a dollop of sour cream.
Preparation:
Step 1: Prepare the Ingredients
Wash and dice the potatoes into 1-inch cubes. Peel and slice the carrots into uniform rounds. Chop the onion into small, even pieces. Mince the garlic finely. Cut the beef stew meat into 1-inch pieces, trimming away any excess fat or gristle. Having all your ingredients prepped and ready will make the assembly process smooth and efficient. This is known as “mise en place” in professional kitchens and helps to ensure that the cooking process goes smoothly.
Step 2: Combine the Ingredients in the Slow Cooker
Place the beef stew meat, diced potatoes, sliced carrots, chopped onion, and minced garlic in the bottom of a large slow cooker (6-quart or larger is recommended). Make sure the ingredients are spread somewhat evenly in the bottom of the crock pot, this will help everything cook at the same rate.
Step 3: Prepare the Sauce
In a separate bowl, whisk together the beef broth, cream of mushroom soup, salt, black pepper, dried thyme, paprika, and Worcestershire sauce. Whisk until the mixture is smooth and well combined, ensuring there are no lumps of soup concentrate. This step ensures the flavors are evenly distributed throughout the casserole.
Step 4: Pour and Combine
Pour the soup mixture over the beef and vegetables in the slow cooker. Stir gently to combine all the ingredients, making sure the beef and vegetables are coated in the sauce. This ensures that everything is cooked and infused with the flavor.
Step 5: Slow Cook to Perfection
Cover the slow cooker and cook on low heat for 8 hours or on high heat for 4 hours. The cooking time may vary slightly depending on your slow cooker, so it’s a good idea to check for tenderness after 7 hours on low or 3 hours on high. The beef should be very tender and easily shredded with a fork, and the vegetables should be cooked through and soft.
COOKING Rating
Easy
Why You Will Love This Recipe
This Amish Beef and Potato Casserole is a winner for so many reasons:
- Effortless Convenience: It’s a “set it and forget it” meal, perfect for busy weeknights. Simply load the ingredients into the slow cooker, and let it do its magic.
- Unbelievable Flavor: The slow cooking process allows the flavors to meld and deepen, creating a rich, savory, and comforting taste experience. The beef becomes incredibly tender, and the vegetables absorb all the delicious sauce.
- Hearty and Filling: This casserole is packed with protein, carbohydrates, and vegetables, making it a complete and satisfying meal. It’s perfect for those chilly evenings when you crave something warm and substantial.
- Versatile and Adaptable: You can easily customize this recipe to your liking. Add other vegetables like celery, parsnips, or turnips. Use different herbs and spices to create a unique flavor profile. You can even substitute the cream of mushroom soup with another cream soup, such as cream of celery or cream of chicken.
- Budget-Friendly: This recipe uses relatively inexpensive ingredients, making it a great option for feeding a crowd on a budget.
- Freezer-Friendly: Leftovers can be easily frozen for a quick and convenient meal later on. Simply divide the casserole into freezer-safe containers and store for up to 3 months.
Serving Suggestions:
- Serve hot, garnished with fresh parsley or chopped green onions for a pop of color and freshness.
- A dollop of sour cream or plain Greek yogurt adds a creamy tang that complements the richness of the casserole.
- Crusty bread or biscuits are perfect for soaking up the delicious sauce.
- A simple side salad with a light vinaigrette provides a refreshing contrast to the hearty casserole.
- For a complete meal, serve with a side of steamed green beans or roasted Brussels sprouts.
- Grated cheddar cheese sprinkled over the top is a decadent addition.
Tips:
- Browning the Beef: While not essential, browning the beef stew meat in a skillet before adding it to the slow cooker adds an extra layer of flavor and richness. Simply sear the beef in batches in a little oil until browned on all sides.
- Don’t Overcrowd the Slow Cooker: Overcrowding the slow cooker can prevent the food from cooking evenly. If you have a lot of ingredients, it’s best to use a larger slow cooker or cook in batches.
- Adjust the Seasoning: Taste the casserole towards the end of the cooking time and adjust the seasoning as needed. Add more salt, pepper, or herbs to your liking.
- Thicken the Sauce: If the sauce is too thin for your liking, you can thicken it by whisking together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the casserole during the last 30 minutes of cooking.
- Substitute the Beef: You can substitute the beef stew meat with other cuts of beef, such as chuck roast or short ribs. You can also use ground beef if you prefer, but be sure to brown it before adding it to the slow cooker.
- Make it Healthier: For a healthier version, use low-sodium broth and cream of mushroom soup. You can also add more vegetables and reduce the amount of beef.
Prep Time:
20 minutes
Cook Time:
8 hours (low) or 4 hours (high)
Total Time:
8 hours 20 minutes (low) or 4 hours 20 minutes (high)
Nutritional Information:
(Approximate, per serving)
- Calories: 450 kcal
- Protein: 35g
- Sodium: Varies depending on broth and soup used, aim for under 700mg
Conclusion
This Amish Beef and Potato Casserole is more than just a recipe; it’s a warm hug on a plate. It embodies the simplicity, wholesomeness, and comforting flavors of Amish cooking. With its tender beef, soft potatoes, and creamy mushroom sauce, this casserole is sure to become a family favorite. The ease of preparation makes it a perfect choice for busy weeknights, while the rich and satisfying flavor makes it a memorable meal for any occasion. So, gather your ingredients, fire up your slow cooker, and prepare to enjoy a truly heartwarming and delicious dish. This is a recipe that you will find yourself making again and again and again.
Questions and Answers About This Recipe:
- Can I make this casserole ahead of time?
- Yes, absolutely! In fact, making it a day ahead can actually enhance the flavors as they have more time to meld together. Just cook it as directed, let it cool completely, and then store it in an airtight container in the refrigerator. Reheat it gently on the stovetop or in the oven until warmed through. You can also freeze leftovers for up to 3 months.
- I don’t have a slow cooker. Can I still make this recipe?
- Yes, you can definitely adapt this recipe for the oven. Preheat your oven to 325°F (160°C). Follow steps 1-3 of the recipe as written, then transfer the mixture to a large Dutch oven or oven-safe casserole dish. Cover tightly and bake for 2.5-3 hours, or until the beef is very tender. Check occasionally and add more broth if needed to prevent it from drying out.
- I’m not a fan of cream of mushroom soup. What can I substitute?
- There are several options! You can use cream of celery soup, cream of chicken soup, or even make your own cream sauce. To make a simple cream sauce, melt 4 tablespoons of butter in a saucepan, whisk in 4 tablespoons of flour, and cook for 1 minute. Gradually whisk in 2 cups of milk or beef broth until smooth. Season with salt, pepper, and your favorite herbs.
- Can I add other vegetables to this casserole?
- Absolutely! This recipe is very versatile. Feel free to add other vegetables like celery, parsnips, turnips, or even frozen peas or green beans during the last hour of cooking. Just be sure to cut them into similar-sized pieces so they cook evenly.
- How can I make this casserole healthier?
- To make it healthier, use low-sodium beef broth and cream of mushroom soup. You can also use lean beef stew meat and trim away any excess fat. Load up on the vegetables and consider adding a can of drained and rinsed beans for extra fiber and protein. You can also substitute the cream of mushroom soup with a homemade white sauce made with skim milk.
