Pennsyltucky Pepper Stew

Pennsyltucky Pepper Stew

6 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    45 m
  • Ready In

    1 h 10 m
Retroantix
Recipe by  Retroantix

“A delightful stew! Os it a soup? I don't know, I just kinda invented it -- but it's delicious! If you like peppers, onions, and garlic, then this is going to be your next favorite meal. Created and concocted by Christian Gloss, born and raised Marylander living and cooking in the heart of Pennsyltucky.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Place the beef in a skillet over medium heat, and cook until evenly brown. Reserving juices in skillet, transfer cooked beef to a bowl, and mix in 1 clove crushed garlic. Stir remaining garlic, onion, green bell pepper, Anaheim chile pepper, red chili peppers, and jalapeno peppers into the skillet. Cook until tender; drain grease.
  2. Transfer vegetables to a large pot over medium heat, and mix in broth, soup, tomato sauce, and Worcestershire sauce. Bring to a boil. Reduce heat to low, and mix in corn. Season with cumin and curry. Pour in water, and mix in cooked beef. Season with salt and pepper, and continue cooking 15 to 20 minutes over low heat.

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Reviews (6)

Rate This Recipe
YSOJERRY
13

YSOJERRY

My wife, a native of Erie, PA, is the only person I ever heard say "Pennsyltucky", so when I saw this, I had to try it out on her. I did make a few modifications. I used sirloin steak, chopped into small cubes, instead of ground beef. Once I got everything together it seemed a bit unsubstantial, so I added a couple of peeled, cubed potatoes and about a cup of frozen green beans. The flavor was wonderful and it was a huge hit with both my wife and my son.

Marie
7

Marie

This is the best stew I have had in a while. One word : yummy

akadianne
6

akadianne

Although it smelled great - it was way to "peppery"! I think if I would make it again I would only add 2 teaspoons of black pepper instead of the 2 tablespoons it called for. I used rotel instead of the red chili peppers, jalapeno and anahein chile pepper. I also used 1 1/2 teaspoons of cumin. I took the advice of the other reviews and add some potatoes to the mix.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 359 cal
  • 18%
  • Fat
  • 15.9 g
  • 25%
  • Carbs
  • 25.5 g
  • 8%
  • Protein
  • 29.9 g
  • 60%
  • Cholesterol
  • 76 mg
  • 25%
  • Sodium
  • 2664 mg
  • 107%

Based on a 2,000 calorie diet

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