Mountain Man Stew Recipe -
  • READY IN 1 hr

Mountain Man Stew

Recipe by  

"A hearty stew! Invented in the mountains of Pennsylvania. Serve with bread and butter."

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Ingredients Edit and Save

Original recipe makes 4 generous servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. In a large, deep skillet over medium heat, cook bell pepper, onion, carrots and mushrooms in butter, until onion is translucent. Stir in garlic powder, Italian seasoning, salt, pepper and beef. Cover and cook over low heat until vegetables are softened and meat is browned, stirring frequently.
  2. Meanwhile, place potatoes in a 2-quart saucepan and cover with water. Bring to a boil and cook until tender, 15 minutes. Drain and stir potatoes into vegetable mixture.
  3. Pour 1 1/2 quarts water into the 2-quart saucepan and dissolve the bouillon in the water. Bring to a boil, then remove from heat.
  4. In a large mixing bowl or stock pot, carefully combine broth and vegetable mixture until well combined. Serve hot.
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Reviews More Reviews

Most Helpful Positive Review
Feb 02, 2004

Substituted some ingredients with tomatoes and celery, otherwise I followed the recipe exactly. Only problem was, I overcooked the meat... Great taste!

Most Helpful Critical Review
Oct 28, 2009

Followed the recipe to the letter and it came out so bland. I ended up sprucing it up with more seasoning. Memories of beef stew my mom made for my dad (who didn't like certain spices)...bland


7 Ratings

Oct 08, 2007

I used red potatoes instead of the whites and it was still delicious! Big hit - great for a chilly evening!

Mar 16, 2007

We were looking for a good stew recipe, and we stumbled across this. The perfect mixture of the stated ingredients, it made a hearty pot of perfection. I definitely recommend this to anyone who's looking for a good stew recipe.

Sep 18, 2006

My whole family loved this recipe... I only left the bell peppers out! With 6 kids it is hard to find something that everyone will eat. Definitely a keeper!!

Mar 26, 2014

We tried this recipe out. With a few slight modifications it was scrumptious! We opted out of using peppers, swapped the Italian Seasoning for 1tbsp of Montreal Steak Spice and used some of the potato water in the stew. We also used one additional bouillon cube because we had a pack of 6 and needed to use two pots anyways. We felt like it could use a thickener like corn starch but didn't have any on hand. The final result was a bit more soupy than stew-like but still great. Will definitely have again, and recommend to others.


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  • Calories
  • 916 kcal
  • 46%
  • Carbohydrates
  • 71.6 g
  • 23%
  • Cholesterol
  • 168 mg
  • 56%
  • Fat
  • 57.5 g
  • 88%
  • Fiber
  • 13.8 g
  • 55%
  • Protein
  • 32.5 g
  • 65%
  • Sodium
  • 1515 mg
  • 61%

* Percent Daily Values are based on a 2,000 calorie diet.

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