Amish Hamburger Stew (Poor Man’s Stew)
Ingredients
- 1 1/2 lb ground beef (85–90% lean)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 1/2 tsp kosher salt, plus more to taste
- 3/4 tsp black pepper
- 1 1/2 tsp smoked or sweet paprika
- 1 tsp dried thyme or Italian seasoning
- 2 Tbsp tomato paste
- 1 can (15 oz) tomato sauce or crushed tomatoes
- 4 cups beef broth (low sodium)
- 1 Tbsp Worcestershire sauce
- 2 Tbsp brown sugar (optional but traditional)
- 1 1/2 lb baby gold potatoes, quartered
- 2 cups diced carrots
- 2 cups frozen cut green beans
- 1 cup frozen corn
- 1 bay leaf
- 2 Tbsp cornstarch + 2 Tbsp cold water (optional to thicken)
- Fresh parsley, for serving
Instructions
- Brown: In a Dutch oven over medium-high heat, cook beef with onion until no longer pink; drain. Add garlic, salt, pepper, paprika, and thyme; cook 1 minute.
- Base: Stir in tomato paste and cook 1 minute. Add tomato sauce, broth, Worcestershire, brown sugar, and bay leaf; bring to a boil.
- Simmer: Add potatoes and carrots. Reduce heat, cover, and simmer 18–20 minutes until fork-tender.
- Finish: Stir in green beans and corn; simmer 6–8 minutes more. Thicken with cornstarch slurry if desired; simmer 2–3 minutes.
- Serve: Remove bay leaf, adjust seasoning, and ladle into bowls. Garnish with parsley.
Why This Recipe Works
- One pot, pantry staples: ground beef, potatoes, and mixed vegetables stretch to feed a crowd.
- Classic Amish balance: a touch of brown sugar softens tomato acidity for a mellow, family-friendly gravy.
- Flexible & forgiving: use fresh or frozen vegetables; swap spices to taste.
Substitutions & Variations
- Protein: use ground turkey or venison; add 4 strips chopped bacon for smoky depth.
- Veggies: peas, celery, or diced bell pepper fit right in. Sweet potatoes sub well for gold potatoes.
- Spice it up: add 1/2 tsp chili powder or a pinch of red pepper flakes.
- Gluten-free: ensure broth and Worcestershire are GF; thicken with cornstarch as written.
- Sweeter Amish style: keep the full 2 Tbsp brown sugar; for savory, reduce to 1 tsp or omit.
Slow Cooker Method
- Brown beef with onion and garlic on the stove; drain.
- Add to a 6-qt slow cooker with all remaining ingredients except corn, green beans, and cornstarch slurry.
- Cook on LOW 6–7 hours or HIGH 3–4 hours until potatoes are tender.
- Stir in green beans and corn during the last 30 minutes. Thicken with slurry if desired.
Make-Ahead, Storage & Reheating
- Make-ahead: Cooks well up to 2 days in advance; flavors deepen overnight.
- Fridge: 4 days in an airtight container.
- Freeze: Up to 3 months. Thaw overnight in the fridge; reheat gently, adding a splash of broth.
- Leftovers idea: Spoon over buttered egg noodles or mash the potatoes into the gravy for a “shepherd’s stew.”
FAQ
Do I have to add sugar?
No; it’s a traditional Amish touch that balances acidity. Reduce or omit to taste.
How do I make it thicker?
Simmer uncovered a few extra minutes or whisk in the cornstarch slurry and cook until glossy.
Can I make it vegetarian?
Use plant-based ground “beef,” vegetable broth, and add a can of drained lentils for body.
Serving Suggestions
Serve with homemade Amish white bread, skillet cornbread, or buttered dinner rolls. A crisp green salad or apple slaw brightens the hearty stew.
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