Mountain Man Stew

6 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Recipe by  Mike

“A hearty stew! Invented in the mountains of Pennsylvania. Serve with bread and butter.”

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Adjust Servings

Original recipe yields 4 generous servings



  1. 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.
  2. 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.
  3. 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.
  4. In a large mixing bowl or stock pot, carefully combine broth and vegetable mixture until well combined. Serve hot.

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Reviews (6)

Rate This Recipe
abby dk

abby dk

Substituted some ingredients with tomatoes and celery, otherwise I followed the recipe exactly. Only problem was, I overcooked the meat... Great taste!

Tony L

Tony L

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!

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Amount Per Serving (4 total)

  • Calories
  • 916 cal
  • 46%
  • Fat
  • 57.5 g
  • 88%
  • Carbs
  • 71.6 g
  • 23%
  • Protein
  • 32.5 g
  • 65%
  • Cholesterol
  • 168 mg
  • 56%
  • Sodium
  • 1515 mg
  • 61%

Based on a 2,000 calorie diet



previous recipe:

Rocky Mountain Stew


next recipe:

Beef Stew II