a filling stew! created in Pennsylvania’s mountains. Serve with butter and toast.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 generous servings |
Ingredients
- ¾ cup butter
- 1 large green bell pepper, sliced
- ½ large onion, sliced
- 1 pound baby carrots
- 1 pound fresh mushrooms, sliced
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- 1 pound cubed beef
- 3 pounds white potatoes, thickly sliced
- 1 ½ quarts water
- 5 cubes beef bouillon, crumbled
Instructions
- In a large, deep skillet over medium heat, cook bell pepper, onion, carrots and mushrooms in butter, until onion is translucent. Stir in garlic powder, Italian seasoning, salt, pepper and beef. Cover and cook over low heat until vegetables are softened and meat is browned, stirring frequently.
- Meanwhile, place potatoes in a 2-quart saucepan and cover with water. Bring to a boil and cook until tender, 15 minutes. Drain and stir potatoes into vegetable mixture.
- Pour 1 1/2 quarts water into the 2-quart saucepan and dissolve the bouillon in the water. Bring to a boil, then remove from heat.
- In a large mixing bowl or stock pot, carefully combine broth and vegetable mixture until well combined. Serve hot.
Nutrition Facts
| Calories | 916 kcal |
| Carbohydrate | 72 g |
| Cholesterol | 168 mg |
| Dietary Fiber | 14 g |
| Protein | 33 g |
| Saturated Fat | 31 g |
| Sodium | 1515 mg |
| Sugars | 14 g |
| Fat | 58 g |
| Unsaturated Fat | 0 g |
Reviews
I added another 1 lb. of beef. I also didn’t put onions or peppers in it. I cooked the potatoes separate and then drained the water. I then mixed all the spices, butter, mushrooms and carrots together and cooked them. I also cooked the meat separate. I then combined the meat pan without draining, the veggie and spices pan without draining, and dumped the drained potatoes all into one big pot which had a pre-boiled 1 1/2 quarts of water in it mixed with bouillion cubes. I then let it slow cook for 2 hours and it was freaking awesome!
Fabulous stew. I used olive oil instead of butter and left out the bell pepper, used less bullion I didn’t measure it just added to taste. Also added a cup of red wine doubled the recipe. I served this with Fabulous Homemade Bread from AR 🙂
We tried this recipe out. With a few slight modifications it was scrumptious! We opted out of using peppers, swapped the Italian Seasoning for 1tbsp of Montreal Steak Spice and used some of the potato water in the stew. We also used one additional bouillon cube because we had a pack of 6 and needed to use two pots anyways. We felt like it could use a thickener like corn starch but didn’t have any on hand. The final result was a bit more soupy than stew-like but still great. Will definitely have again, and recommend to others.
Followed the recipe to the letter and it came out so bland. I ended up sprucing it up with more seasoning. Memories of beef stew my mom made for my dad (who didn’t like certain spices)…bland
I used red potatoes instead of the whites and it was still delicious! Big hit – great for a chilly evening!
We were looking for a good stew recipe, and we stumbled across this. The perfect mixture of the stated ingredients, it made a hearty pot of perfection. I definitely recommend this to anyone who’s looking for a good stew recipe.
My whole family loved this recipe… I only left the bell peppers out! With 6 kids it is hard to find something that everyone will eat. Definitely a keeper!!
Substituted some ingredients with tomatoes and celery, otherwise I followed the recipe exactly. Only problem was, I overcooked the meat… Great taste!