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16th-Street Stew Recipe

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Now that I've retired, I'm taking great delight in trying to emulate my wife, who is a great cook! This was my mother's recipe—she always called it "16th-Street Stew", but I never knew why.—Joseph Wouk, Williamsville, New York
TOTAL TIME: Prep: 10 min. Cook: 1 hour
MAKES:4-6 servings
TOTAL TIME: Prep: 10 min. Cook: 1 hour
MAKES: 4-6 servings

Ingredients

  • 1-1/2 pounds ground beef
  • 1 medium onion, chopped
  • 4 bacon strips, diced
  • 1 green pepper, chopped
  • 3 potatoes, peeled and diced
  • 2 teaspoons prepared mustard
  • 3 beef bouillon cubes
  • 1/4 teaspoon pepper
  • 2 cups boiling water
  • 6 tablespoons vinegar

Nutritional Facts

1 each: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein

Directions

  1. In a skillet, brown ground beef with onion, bacon and green pepper; drain. Add potatoes, mustard, bouillon and pepper. Stir in water and vinegar. Simmer over medium-low heat for 45 minutes or until the potatoes are tender. Yield: 4-6 servings.
Originally published as 16th-Street Stew in Country Ground Beef 1993, p81


Reviews for 16th-Street Stew

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (2)
1 Star
 (1)
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MY REVIEW
Isolda
Reviewed Dec. 20, 2009

"This is a good basic recipe that needs some doctoring to suit those who like more highly seasoned stews. I agree with the previous reviewer who suggests adding more water."

MY REVIEW
Kari M
Reviewed Nov. 22, 2009

"I did like how this turned out will not make again."

MY REVIEW
kpillon
Reviewed Oct. 1, 2008

"Need to add 1 more cup of water."

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