Back to 16th-Street Stew

Print Options


Card Sizes


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.

Reviews for 16th-Street Stew

Sort By :

Average Rating
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."

Kari M
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."

Loading Image