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Winter is the perfect season to enjoy rich, slow-simmered stews like this Amish meat-lovers beef stew with dumplings. While the cold wind blows outside, a pot of hearty stew warms the kitchen and fills the home with comforting aroma.
In many Amish homes, outdoor chores leave you chilled to the bone, and the best remedy is to sit around a farmhouse table with a steaming pot of stew, hot biscuits, and a simple dessert. This version is a true “meat lovers” stew — it focuses on tender beef and dumplings more than vegetables. If you prefer, you can easily add carrots, potatoes, or corn to the pot.
Many Amish families source their beef locally: from their own steer, from neighbors, or from community butchers. Shoulder cuts, often called chuck, are popular for stew because they break down into tender, melt-in-your-mouth pieces after a long simmer. Other economical or scrap cuts work well, too. Families who butcher often preserve meat by canning or freezing; depending on the community, freezers may be gas or electric, and some groups rent electric freezers when needed.
📋 Step-By-Step-Amish Meat-Lovers Beef Stew
This meat-lovers beef stew with dumplings comes from a Beachy Amish Mennonite cook in Ohio. It’s a flavorful, comforting meal that’s ideal for a leisurely weekend supper or any day when you can let it simmer slowly for 3 to 3½ hours (sometimes up to 4) to develop maximum tenderness. It’s also convenient for busy homemakers who can set it on the stove and let it cook while they tackle other tasks.
Simple ingredients — beef, onion, and flour — form the base of this stew.
Brown the beef and onion well so they develop a rich flavor before adding liquid and letting the stew simmer slowly.
The dumplings add body and texture to the stew, soaking up the savory broth and balancing the meaty chunks.
🍲More Amish Stew Recipes
Amish Chicken and Dumplings
Beef and Noodle Oven Stew
One Pot Amish Chicken Stew
Farmhouse Amish Beef Stew
🖨️ Full Recipe Meat Lover’s Stew Recipe
Meat-Lovers Amish Beef Stew
Pin Recipe
Ingredients
- 2 pounds cubed beef
- 2 tablespoons all-purpose flour
- 3 tablespoons fat
- 1 onion small
- 1½ teaspoons salt
- ⅛ teaspoon pepper
- 4 cups boiling water
- 1 teaspoon lemon juice
Dumplings
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 3 tablespoons milk
- 1 tablespoon solid shortening
Instructions
Stew
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Cut the beef into small, evenly sized cubes.
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Heat the fat in a heavy skillet or Dutch oven until hot.
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Add beef and the chopped onion and brown, keeping the pan hot so the meat develops a good sear.
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Sprinkle the flour, salt, and pepper over the browned meat and stir to coat.
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Pour in the boiling water and add the lemon juice. Cover, reduce the heat, and simmer gently for 3 to 3½ hours, until the meat is tender.
Dumplings
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Quickly stir the dumpling ingredients together until combined. Drop spoonfuls onto the simmering stew.
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Cover the pot and cook the dumplings for 20 to 25 minutes, until they are cooked through and fluffy.