“A hearty stew! Invented in the mountains of Pennsylvania. Serve with bread and butter.” - by Mike
Ingredients
Adjust Servings
Original recipe yields 4 generous servings
Directions
- 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
Amount Per Serving (4 total)
- Calories
- 916 cal
- 46%
- Fat
- 57.5 g
- 88%
- Carbs
- 71.6 g
- 23%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"Substituted some ingredients with tomatoes and celery, otherwise I followed the recipe exactly. Only problem was, I overcooked the meat... Great taste!..." See more"
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