This slow cooker Amish-style spinach stew is the kind of cozy, no-fuss supper that quietly becomes everyone’s favorite. You simply layer hearty beef chunks in the bottom of the slow cooker, pack fresh spinach over the top, then tuck in four more simple pantry ingredients. By the end of the day, the beef is tender, the spinach melts right into a rich, savory broth, and the whole pot has that old-fashioned, farmhouse comfort that reminds me of church potlucks and chilly Midwestern evenings.
Serve this stew in wide bowls with plenty of broth, and pass a basket of warm crusty bread, cornbread, or buttered dinner rolls for dipping. A simple side salad with a tangy dressing or a plate of sliced apples and cheddar balances the richness nicely. For heartier appetites, spoon the stew over mashed potatoes, buttered egg noodles, or rice so all those juices soak in. A jar of pickles or pickled beets on the table adds that classic Amish-style touch.
Slow Cooker Amish Spinach Beef StewServings: 6
Ingredients
2 pounds beef stew meat, cut into 1 1/2-inch chunks
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 medium yellow onion, chopped
3 cups beef broth
10 ounces fresh baby spinach, loosely packed
Directions
Place the raw beef chunks in an even layer on the bottom of a 5- to 6-quart slow cooker. Sprinkle the salt and black pepper evenly over the beef.
Scatter the chopped onion over the seasoned beef, letting some pieces fall down in between the chunks so the flavor spreads through the stew.
Pour the beef broth gently over the beef and onions, making sure most of the meat is nestled in the liquid. It does not need to be completely covered; the spinach will cook down and release a bit of moisture as well.
Pile the fresh spinach on top of the beef and onions. Use clean hands to firmly but gently pack the spinach down into the slow cooker so it fills the top, as shown in the close-up process shot of hands packing fresh spinach over raw beef chunks. It will seem like a lot, but it will cook down significantly.
Cover the slow cooker with the lid and cook on Low for 7 to 8 hours, or on High for 3 1/2 to 4 hours, until the beef is very tender and the spinach has wilted into the broth.
Once cooked, gently stir the stew from the bottom so the beef, spinach, onions, and broth are well combined. Taste and adjust seasoning with a little more salt and pepper if needed.
Ladle the hot stew into bowls, making sure everyone gets a good mix of beef, spinach, and broth. Serve warm with your favorite cozy sides.
Variations & Tips
For picky eaters, you can roughly chop the spinach before packing it into the slow cooker; it softens and becomes less noticeable, which can help kids ease into leafy greens. If your family likes more vegetables, add 2 cups of peeled, diced potatoes or carrots on top of the beef and onions before pouring in the broth (this will stretch the stew for more servings). For a slightly creamier version, stir in 1/3 to 1/2 cup of heavy cream or half-and-half during the last 20 minutes of cooking. You can also swap part of the beef broth for tomato juice or crushed tomatoes for a tangier, more tomato-forward stew. If you prefer leaner meat, use lean stew beef or trimmed chuck; just know that a bit of marbling helps keep the stew rich and tender. Food safety tips: Always start with fresh, cold beef and keep it refrigerated until you’re ready to assemble the slow cooker. Pack the spinach over the beef right before turning the slow cooker on; do not let the filled slow cooker sit at room temperature. Make sure the stew reaches a safe internal temperature of at least 145°F for beef, though slow cooking will typically take it well beyond that into the tender range. Refrigerate leftovers within 2 hours of cooking, store in shallow containers, and use within 3 to 4 days, reheating until steaming hot before serving.
