Amish Winter Bliss: A Comfort Dish for the Soul
In the quiet hush of a snow-covered landscape, when the fields rest and the hearth glows warm, the Amish turn to food that sustains both body and spirit. This is not a rushed meal, but a gentle simmer of simple, honest ingredients that weave together into something profoundly comforting. This dish, often called “Amish Beef and Noodles” or “Farmhouse Stew,” is a bowlful of winter solace.
A Note on Tradition
True Amish cooking isn’t about exotic ingredients; it’s about nourishment, community, and using what you have with care. This recipe respects that ethos—yielding a rich, savory, and tender result that fills your home with an aroma of belonging.
Ingredients
· 2 lbs stew beef (chuck roast), cut into 1-inch cubes
· 1 large onion, coarsely chopped
· 4 large carrots, cut into thick coins
· 3 stalks celery, chopped
· 4 cups beef broth (homemade if you have it)
· 1 cup water
· 2 bay leaves
· 1 teaspoon dried thyme
· 1 teaspoon paprika (smoked or sweet)
· Salt and freshly ground black pepper, to taste
· 1/4 cup all-purpose flour
· 1/3 cup cold water
· 1 bag (12 oz) wide egg noodles
· 1/4 cup fresh parsley, chopped (for serving)
Instructions
- The Foundation: In a large Dutch oven or heavy pot, season the beef cubes generously with salt and pepper. Brown the meat in batches over medium-high heat, getting a good sear on all sides. This builds the deep, soulful flavor of the stew. Remove and set aside.
- The Aromatics: In the same pot, add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until they begin to soften and the onion becomes translucent.
- The Simmer: Return the browned beef to the pot. Add the beef broth, 1 cup of water, bay leaves, thyme, and paprika. Stir well, scraping up any browned bits from the bottom of the pot (this is flavor gold).
Bring to a boil, then immediately reduce the heat to the lowest possible setting. Cover tightly and let it simmer gently for 2 ½ to 3 hours. The beef should be fork-tender. This slow, patient cooking is the heart of the dish. - The Thickening: In a small bowl, whisk the 1/4 cup flour with the 1/3 cup cold water until perfectly smooth. Slowly drizzle this slurry into the simmering stew, stirring constantly. Continue to simmer for another 10-15 minutes, until the broth has thickened into a beautiful, velvety gravy.
- The Final Touch: While the gravy thickens, cook the wide egg noodles in a separate pot of salted boiling water according to package directions until al dente. Drain.
Gently stir the cooked noodles into the stew pot, letting them soak up the rich gravy for a minute. - To Serve: Remove the bay leaves. Ladle the deep, hearty stew into wide bowls. Garnish with a sprinkle of fresh parsley. Serve with a slice of warm, buttered bread for dipping.
The Blissful Secrets
· The Slow Way: The long, slow simmer cannot be rushed. It transforms tough beef into tender morsels and melds the flavors into harmony.
· A Splash of Brightness: A teaspoon of cider vinegar stirred in at the very end can add a wonderful, subtle brightness that lifts the entire dish.
· For the Slow Cooker: After browning the meat and vegetables, add everything except the flour slurry and noodles to your slow cooker. Cook on LOW for 7-8 hours. Thicken with the slurry in the last 30 minutes, then stir in cooked noodles.
· A Prayer of Thanks: In the Amish tradition, a moment of silent thanks before eating turns a meal into a blessing.
This is food that remembers, food that comforts, and food that gathers you close. May it bring warmth and bliss to your winter table.