16th Street Stew
Submitted by csrobbins
Hearty ground beef stew with bacon, bell peppers, and tender potatoes simmered in tangy vinegar-spiked broth: stick-to-your-ribs comfort that feeds a crowd.
YIELD
8 servingsPREP
15 minCOOK
45 minREADY
60 minThis mystery-named stew throws together ground beef, diced bacon, and chunked potatoes in a savory broth with a vinegar kick that cuts through all the richness.
It’s the kind of one-pot wonder that bubbles away on the stove while you handle life, emerging tender and deeply flavored after 45 minutes of low-heat magic.
Mustard and beef bouillon build layers of umami, while bell peppers add sweetness and crunch.
Serves eight hungry people, or four very hungry people twice.
Kitchen Tips
- Drain excess fat after browning to keep the stew from becoming greasy
- Dice potatoes evenly so they cook at the same rate
- Taste and adjust vinegar near the end for the right tangy balance
Ingredients
Directions
Brown meat, onion, bacon and green pepper; drain.
Stir in remaining ingredients.
Simmer unitl potatoes are tender over low heat, about 45 mins.
Comments
ok all is good with recipe but how would i serve this? what kind of onion? how would i cut the green bell pepper, julienne or chopped? the recipe is 8 servings but has things like beef cubes 3 each, is that per serving? If you use this you need that.
I would like to use this but it is not real descriptive on some details please contact me so that i can get the details i need. I'd love to serve it at a family get-together or party maybe.i put my e-mail as my location and here, [email protected]
Thanks for your comment, I just edited the recipe: diced bell pepper, yellow onion, and beef bouillon cubes are dried and concentrated beef stock, it gives the dish delicious flavor, that's why 2 cups of boiling water added at the end. Enjoy!
And it is a stew, so you can serve it with bread. What else information do you need? I will try to help!