Hearty Amish Chicken Stew

Hearty Amish Meatball Stew DELICIOUS

In a large pot over medium heat, cook the ground beef until no pink remains. Drain the grease and set aside. In another large pot over medium heat add the oil, cooking until hot. Add the carrots, onion, celery and mushrooms to the oil. Stirring frequently, cook until the vegetables start to get tender, about 5 minutes.

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Melt shortening over high heat in a large pot or dutch oven. Add beef cubes and brown over medium heat, stirring occasionally, about 15-20 minutes. Add onions, boiling water, noodles salt, lemon juice, sugar, worcestershire sauce, pepper, paprika, allspice and cloves. Cover tightly and simmer two hours.

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10 cups chicken broth. 4 potatoes, peeled and cut into quarters. 1 small onion, cut into 1-inch chunks. 2 celery stalks, cut into 1/2-inch chunks. 1 carrot, peeled and sliced thin. 2 teaspoons salt. 1 / 2 teaspoon black pepper. 12 ounces bowtie pasta. 1 rotisserie chicken, skinned, boned, and shredded (about 3 cups)

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How to make Amish Beef Stew: In a large pot or Dutch oven, brown the cubed stew meat in the olive oil for 20 minutes over medium heat. Add the chopped onion, 2 cups of water, V8 or tomato juice, lemon juice, salt, sugar, Worcestershire sauce, paprika, and black pepper. Cover the pot with a lid and bring to a simmer over medium heat.

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Ingredients. 1 1/2 cups sliced or cubed carrots peeled. 2 cups cubed potatoes peeled. 1/2 cup diced onion. 2 cups cubed ham precooked. 2-3 cups chicken broth *see note. 10.75 oz. cream of cheddar soup *see substitute below. 10.5 oz. cream of celery soup *see substitute below. 10 oz. frozen peas.

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Arrange the beef cubes in a single layer in a baking dish, there is no need to brown the meat first. Add chunks of carrots, potatoes, and onions to suit. Add the sugar to the water and once dissolve pour over the mixture. Add salt and pepper to taste. Sprinkle tapioca over the meat.

Hearty Amish Chicken Stew

directions. Melt shortening over high heat in a large pot or dutch oven. Add beef cubes and brown over medium heat, stirring occasionally, about 15-20 minutes. Add onions, boiling water, salt, lemon juice, sugar, worcestershire sauce, pepper, paprika, allspice and cloves. Simmer, tightly covered, for about 2 hours, stirring occasionally.

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Combine the first 7 ingredients. Shape into 24 meatballs in oil in a 4-quart pan and drain, then cook until brown. Add condensed soups and vegetables. Bring to a boil; cover and simmer for 30 minutes or until vegetables are tender.

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Slow Cooker Method: Place the carrots, onions, potatoes and ham in a 5-7 quart crockpot/slow cooker. Combine cream of soups with 2 cups chicken broth and pour over the veggies and ham, ensuring the potatoes are covered in the soup and broth mixture. Cover and cook on low for 5-6 hours, or on high for 3-4 hours until the vegetables are tender.

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1) Place 2 tablespoons flour and 1/2 teaspoon salt in large resealable plastic food bag. Add pork cubes. Seal bag and turn several times to coat pork cubes. 2) Melt butter in 4-quart saucepan until it sizzles. Add pork cubes and cook over medium heat, stirring occasionally, until lightly browned, about 7 to 10 minutes.

PA Dutch Builders

In a soup pot over medium-high heat, combine broth, potatoes, onion, celery, carrot, salt, and pepper; bring to a boil and cook 10 minutes. Stir in pasta and cook 8 minutes. Add chicken and cook until chicken is heated through. Spoon into bowls and serve immediately.

PA Dutch Builders

In a large pot, brown beef cubes in the olive oil for about 20 minutes. Add the chopped onion, hot water, tomato/V8 juice, salt, lemon juice, sugar, Worcestershire sauce, pepper, paprika, and cloves. Cover and simmer for 2 hours, stirring occasionally. Add the potatoes and carrots then simmer an hour longer.

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Cover; cook on high 6 to 7 hours. Before serving, thicken gravy, if desired. Combine flour and warm water in small bowl, stirring well until all lumps are gone. Add mixture to liquid in Crock-Pot slow cooker; mix well. Cook 10 to 20 minutes, or until sauce thickens. Remove and discard bay leaves before serving.

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In a large pot or Dutch oven, brown the cubed stew meat in the olive oil for 20 minutes over medium heat. Add the chopped onion, 2 cups of the water, V8 or tomato juice, lemon juice, salt, sugar, Worcestershire sauce, paprika, and black pepper. Cover the pot with a lid and bring to a simmer over medium heat.

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2 cups cubed potatoes peeled. 2 cups cubed potatoes peeled. 1/2 cup diced onion. ½ cup diced onion. 2 cups cubed ham precooked. 2 cups cubed ham precooked. 2-3 cups chicken broth *see note. 2 to 3 cups chicken broth *see note. 10.75 oz. cream of cheddar soup *see substitute below.

Amish Farmhouse Kitchen Weekend Recipes

Perfect for cold nights or family gatherings, this stew brings warmth to the table and soul. Amish Golden Stew: A Tradition in a Bowl. Ingredients: 2 cups pre-cooked cubed ham. 1/2 cup carrots, either sliced or cubed. 1/2 cup diced onion. 2 cups potatoes, peeled and cubed. 10 ounces frozen peas. 2 cups chicken broth.