Introduction

When the weather turns cool and you crave a meal that wraps you in warmth, this Rustic Slow Cooker Amish Beef & Potato Bake delivers everything you need. Inspired by traditional Amish-style cooking—simple, hearty, and full of honest flavor—this dish layers tender beef, earthy potatoes, and farmhouse spices into a slow-cooked casserole that fills the house with irresistible aroma. It’s the kind of meal made for family gatherings, busy weeknights, or anyone who wants a wholesome dinner with minimal fuss.

Ingredients:

For the Casserole:

2 lbs beef stew meat, cut into bite-sized chunks

5 medium potatoes, peeled and sliced into thin rounds

1 medium onion, sliced

2 large carrots, sliced

1 cup frozen peas (optional)

3 cloves garlic, minced

1 can (10.5 oz) cream of mushroom soup

1 cup beef broth

1 tbsp Worcestershire sauce

1 tsp dried thyme

1 tsp smoked paprika

½ tsp black pepper

1 tsp salt (or to taste)

2 tbsp butter, cut into small pieces

Fresh parsley for garnish

Instructions:

Prepare the base:
Lightly grease your slow cooker with cooking spray or a small amount of butter.

Layer the vegetables:
Spread half of the sliced potatoes across the bottom, followed by half the onions and carrots.

Add the beef:
Place all the beef stew meat on top of the vegetables.

Season generously:
Sprinkle the garlic, thyme, smoked paprika, pepper, and salt over the beef.

Repeat the layers:
Add the remaining potatoes, onions, and carrots. If using peas, scatter them on top.

Mix the sauce:
In a bowl, whisk together the cream of mushroom soup, beef broth, and Worcestershire sauce.
Pour this mixture evenly over everything.

Add butter:
Dot the top with butter pieces to help create a rich, velvety finish.

Slow cook to perfection:

Cook on Low for 7–9 hours, or

On High for 4–5 hours, until the potatoes are soft and the beef is tender.

Serve:
Garnish with chopped fresh parsley and serve warm.

Serving and Storage Tips:

Best served with: crusty bread, dinner rolls, or a light green salad.

To store: Let cool completely, then refrigerate in airtight containers for up to 4 days.

To freeze: Freeze portions for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Warm in a microwave or on the stovetop with a splash of broth to keep it moist.

Variations: