Pennsyltucky Pepper Stew Recipe -
Pennsyltucky Pepper Stew Recipe

Pennsyltucky Pepper Stew

Recipe by  

"A delightful stew! Os it a soup? I don't know, I just kinda invented it -- but it's delicious! If you like peppers, onions, and garlic, then this is going to be your next favorite meal. Created and concocted by Christian Gloss, born and raised Marylander living and cooking in the heart of Pennsyltucky."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins
  • COOK

    45 mins

    1 hr 10 mins


  1. Place the beef in a skillet over medium heat, and cook until evenly brown. Reserving juices in skillet, transfer cooked beef to a bowl, and mix in 1 clove crushed garlic. Stir remaining garlic, onion, green bell pepper, Anaheim chile pepper, red chili peppers, and jalapeno peppers into the skillet. Cook until tender; drain grease.
  2. Transfer vegetables to a large pot over medium heat, and mix in broth, soup, tomato sauce, and Worcestershire sauce. Bring to a boil. Reduce heat to low, and mix in corn. Season with cumin and curry. Pour in water, and mix in cooked beef. Season with salt and pepper, and continue cooking 15 to 20 minutes over low heat.
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Reviews More Reviews

Most Helpful Positive Review
Jan 29, 2007

My wife, a native of Erie, PA, is the only person I ever heard say "Pennsyltucky", so when I saw this, I had to try it out on her. I did make a few modifications. I used sirloin steak, chopped into small cubes, instead of ground beef. Once I got everything together it seemed a bit unsubstantial, so I added a couple of peeled, cubed potatoes and about a cup of frozen green beans. The flavor was wonderful and it was a huge hit with both my wife and my son.

Most Helpful Critical Review
Mar 31, 2008

Although it smelled great - it was way to "peppery"! I think if I would make it again I would only add 2 teaspoons of black pepper instead of the 2 tablespoons it called for. I used rotel instead of the red chili peppers, jalapeno and anahein chile pepper. I also used 1 1/2 teaspoons of cumin. I took the advice of the other reviews and add some potatoes to the mix.

Aug 01, 2005

This is the best stew I have had in a while. One word : yummy

Feb 06, 2007

I made this soup last night when it was about 12 degrees outside. It was absolutely delicious; hearty and easy to make!

Feb 10, 2011

Great recipe. I have the 'wife doesn't like hot spice' issue so I left out the jalepenos. Also I added diced rutabaga instead of potatoes as other reviewers have. I just like what rutabaga does to soups and stews.

Sep 17, 2007

This is an excellent stew for those that like things on the spicy side. The addition of a few potatoes was a good idea. We'll make this one again.

Mar 14, 2015

Yum! And, perfect for our family w/multiple food allergies. I did modify the recipe to work with what we had on hand and it turned out fab! 2 lbs pastured ground beef, 1/2 red onion well cooked (I have a sulfur allergy and red onions can be problematic, white onions are a no-no), 8-10 small to medium red potatoes cubed, 3-4 cups organic frozen corn, handful of organic red-yellow-orange mini bell peppers, 1 tsp ea. of 2 different varieties of chili powder, 1 1/2 tsp of cumin, several pinches of curry, 3 tbsp worcestershire sauce, 1 can organic tomato sauce, 1/2 can organic pumpkin puree, 4 cups homemade beef broth (GAPS diet recipe including fat and morrow). Cook following the same ingredient order in the main recipe (I put all spices in together at the earlier time mentioned). Entire family loved it...expect the oldest who said it was a bit acidic for her throat (we typically don't use that much tomato sauce).


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  • Calories
  • 359 kcal
  • 18%
  • Carbohydrates
  • 25.5 g
  • 8%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 15.9 g
  • 25%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 29.9 g
  • 60%
  • Sodium
  • 2664 mg
  • 107%

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

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