This oven baked Amish-style beef and pepper bake is the kind of simple supper that feels extra comforting on a busy day. With just a handful of pantry-friendly ingredients, the beef chuck slowly cooks in the oven until tender while the roasted red peppers and seasonings melt into a rich, savory sauce. It has that old-fashioned, homey quality that makes a Dutch oven meal so dependable, especially when you want something hearty and unfussy for the family table.
Serve this beef and pepper bake over buttery mashed potatoes, egg noodles, or fluffy rice to catch every bit of the sauce. A side of green beans, buttered corn, or a crisp garden salad balances the richness nicely, and warm bread or biscuits are always welcome for soaking up the juices.
Oven Baked 4-Ingredient Amish Beef and Pepper Bake
Servings: 6
Ingredients
2 1/2 pounds beef chuck roast, cut into large chunks
1 (16-ounce) jar roasted red peppers, drained and sliced if needed
1 packet dry onion soup mix
1 cup beef broth
Directions
1. Preheat the oven to 325°F. Lightly grease a large Dutch oven if desired, then place the beef chuck pieces in the bottom in an even layer.
2. Pour the drained roasted red peppers over the raw beef, scattering them so they cover the meat evenly.
3. Sprinkle the dry onion soup mix over the top, then pour in the beef broth around the sides so the seasoning starts to moisten without washing it all off the peppers.
4. Cover the Dutch oven with its lid and bake for 3 to 3 1/2 hours, or until the beef is fork-tender and easy to pull apart.
5. Remove from the oven and gently stir the beef and peppers into the cooking juices. Serve hot over mashed potatoes, noodles, or rice.
Variations & Tips
For extra richness: Add 1 tablespoon Worcestershire sauce with the broth for a deeper savory flavor. It is a small change, but it gives the sauce a fuller taste.
For picky eaters: Chop the roasted red peppers into smaller pieces before adding them to the pot so they blend more easily into the sauce and are less noticeable on the plate.
For a thicker gravy: If you like a more spoonable sauce, remove the cooked beef once tender, then simmer the juices on the stovetop for a few minutes. You can also stir in a cornstarch slurry made with 1 tablespoon cornstarch and 1 tablespoon cold water.
For easy leftovers: This dish reheats beautifully the next day. Store leftovers in the refrigerator and warm them gently on the stove or in the microwave, then serve on toasted bread, over noodles, or tucked into a baked potato.