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Amish Beef and Potato Casserole

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A hearty and comforting slow-cooked casserole combining tender beef stew meat with potatoes, carrots, and a creamy mushroom sauce for a soul-warming meal.

Ingredients

2 pounds beef stew meat, cut into 1-inch pieces

4 cups potatoes, diced

2 cups carrots, sliced

1 onion, chopped

3 cloves garlic, minced

1 cup beef broth

1 can (10.5 ounces) cream of mushroom soup

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dried thyme

1 teaspoon paprika

1 tablespoon Worcestershire sauce

Instructions

  1. In a large slow cooker, combine the beef stew meat, diced potatoes, sliced carrots, chopped onion, and minced garlic.
  2. In a separate bowl, whisk together the beef broth, cream of mushroom soup, salt, black pepper, dried thyme, paprika, and Worcestershire sauce.
  3. Pour the soup mixture over the beef and vegetables in the slow cooker, stirring gently to combine.
  4. Cover and cook on low for 8 hours or high for 4 hours, until the beef is tender and the vegetables are cooked through.
  5. Serve hot, garnished with fresh herbs if desired.

Notes

  • Substitute cream of mushroom soup with cream of celery or cream of chicken for a different flavor.
  • Add additional vegetables like peas or green beans during the last hour of cooking.
  • Use ground beef instead of stew meat for a quicker version—brown it first, then add to the slow cooker.
  • Spice it up with a pinch of cayenne pepper or smoked paprika.
  • For a thicker casserole, stir in some shredded cheese during the last 30 minutes of cooking.
  • Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.
  • Reheat gently on stove or microwave; add beef broth or water if thickened too much after refrigeration.

Nutrition

Find it online: https://recipesbyjanet.com/amish-beef-and-potato-casserole/