This oven-baked Amish-style beef and stewed tomato casserole is the kind of practical, comforting supper that turns a few pantry staples and an affordable cut of beef into a deeply satisfying family meal. Layering the ingredients directly over raw beef shoulder steak keeps the preparation simple, while the long bake gives the meat time to become tender and soak up the savory juices from the tomatoes, onion, and seasonings.
Serve this casserole with buttery mashed potatoes, egg noodles, or steamed rice to catch the rich tomato-beef juices. A side of green beans, buttered corn, or a crisp lettuce salad balances the hearty flavors nicely, and warm dinner rolls make it easy to round out the meal for a cozy weeknight or Sunday supper.
Oven Baked 5-Ingredient Amish Beef and Stewed Tomato Casserole
Servings: 6
Ingredients
2 pounds beef shoulder steak
2 cans (14.5 ounces each) stewed tomatoes, undrained
1 large yellow onion, thinly sliced
1 teaspoon salt
1/2 teaspoon black pepper
Directions
1. Preheat the oven to 325°F. Lightly grease a 9x13-inch casserole dish.
2. Arrange the beef shoulder steak in an even layer in the bottom of the casserole dish. If needed, cut the steak into a few pieces so it fits neatly.
3. Scatter the sliced onion evenly over the beef, then season with the salt and black pepper.
4. Spoon the stewed tomatoes with their juices over the top, covering the onion and beef as evenly as possible.
5. Cover the dish tightly with foil and bake for 2 to 2 1/2 hours, or until the beef is fork-tender.
6. Remove the foil, check that the beef is tender, and spoon some of the tomato mixture over the meat before serving.
Variations & Tips
Add potatoes: For an all-in-one casserole, layer thinly sliced potatoes between the beef and tomatoes. They will absorb the savory juices and make the dish even heartier.
Use a deeper dish: Because stewed tomatoes release plenty of liquid during baking, a deeper casserole dish helps prevent bubbling over in the oven. Set the dish on a sheet pan if you want extra protection.
Boost the flavor: If you keep a few more pantry staples on hand, a pinch of garlic powder, a spoonful of Worcestershire sauce, or a little dried parsley can add extra depth without changing the simple character of the casserole.
Make it ahead: You can assemble the casserole several hours in advance, cover it, and refrigerate it until baking time. Let it sit at room temperature for about 20 minutes before putting it into the oven for more even cooking.
Slice against the grain: If your beef shoulder steak pieces are large, slicing or serving them against the grain after baking will make each portion feel more tender.