Step-by-Step Cooking Instructions
1. Brown the Beef and Aromatics
In a large, deep skillet or Dutch oven, brown the ground beef over medium-high heat. As the meat begins to cook, add the diced onions. Cook until the beef is no longer pink and the onions are translucent. Drain any excess fat, then stir in the minced garlic for about 30 seconds until fragrant.
2. Season and Deglaze
Season the beef mixture generously with salt, pepper, and dried thyme. Pour in the Worcestershire sauce and about 1/4 cup of the beef broth to deglaze the pan, scraping up any flavorful brown bits (fond) from the bottom.
3. Simmer the Potatoes and Veggies
Add the cubed potatoes, sliced carrots, and the remaining beef broth to the skillet. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and simmer for 12–15 minutes.
4. Add the Green Beans and Corn
Once the potatoes are fork-tender, stir in the green beans and corn. Replace the lid and cook for another 5–7 minutes. This ensures the green vegetables stay vibrant and don’t become mushy.
5. Thicken the Gravy
If you prefer a thicker sauce (like the one in the photo), stir in your cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water). Stir constantly for 1–2 minutes until the liquid transforms into a glossy, rich gravy that clings to the beef and potatoes.
Pro-Tips for the Perfect Amish Skillet
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Potato Choice: Using Yukon Gold potatoes is highly recommended because they hold their shape well and have a naturally buttery flavor compared to Russets, which can get “grainy” when simmered.
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The “Concoction” Variation: Many Amish households add a splash of heavy cream or a dollop of sour cream at the very end to turn the beef broth into a creamy mushroom-style sauce.
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Make it Ahead: This dish actually tastes better the next day! If you’re prep-cooking for Thanksgiving week, make this a day early and just reheat it on the stovetop with a splash of water or broth.
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Serving Suggestions: Serve this with a side of warm crusty bread or Amish dinner rolls to soak up every last drop of that savory gravy.
