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16th-Street Stew Recipe

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 YIELD:4-6 servings


  • 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


  • 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.

Nutritional Facts

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

Reviews for 16th-Street Stew

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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."

Reviewed Nov. 22, 2009

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

Reviewed Oct. 1, 2008

"Need to add 1 more cup of water."

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