BACON STEW
When our local butcher gets fresh bacon that hasn't been cured in salt, he always saves some for me, and this is one of my favourite dishes to make with it. You could make it with sliced bacon too.
Provided by Guabi Guabi
Categories Stew
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place a layer of onions in the base of a large, heavy-bottomed pot, add a layer of bacon and then a layer of sliced potatoes, seasoning each layer with a little mustard and pepper.
- Continue layering and seasoning and finish with a layer of potatoes.
- Place a bayleaf on top and pour in sufficient cold water to come just below the top layer of potatoes.
- Cover with a lid, bring to the boil, and then simmer very gently for about 1½ hours.
- Serve the stew garnished with chopped parsley or chives and with a side dish of buttered boiled carrots.
POTATO BACON STEW
You should be able to make this dish from staples in your cupboard. It's tasty, inexpensive, made in one pot and easily doubled to feed a crowd!
Provided by Sackville
Categories Stew
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Start by heating the olive oil in a large saucepan.
- When hot, sauté the onions, garlic and green pepper in the pot for 2-3 minutes.
- Next add the bacon and mushrooms and sauté for another couple minutes.
- Add the potatoes to the mix and pour over the canned tomatoes.
- Also add one can of water and the wine.
- Make a couple cuts in the dried pepper, then submerge the pepper in the stew or mix in the crushed chillies.
- Stir in the paprika as well as some black pepper and a bit of salt, if desired.
- Make sure the stew is well mixed, then cover and leave to simmer over a low heat for around 20 minutes or until the potatoes are done.
- When the potatoes are done, dissolve the cornflour in a tiny bit of water then pour into the stew.
- Let the stew simmer for another couple minutes.
- Cover, turn off the heat and and leave for five minutes.
- Now you can either repeat the process, adding a bit more cornflour if you want it thicker, or serve if you are happy with the consistency of the sauce.
- Don't forget some nice crusty bread to mop up the juices with!
Nutrition Facts : Calories 646.5, Fat 25.8, SaturatedFat 5.8, Cholesterol 16.3, Sodium 243.6, Carbohydrate 93.6, Fiber 15.1, Sugar 12.5, Protein 15.8
CHICKEN, BACON & POTATO STEW
Chicken casserole is even better when slow-cooked for hours so you have a delicious dish to come home to
Provided by Lucy Netherton
Categories Dinner, Main course
Time 6h50m
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan, or if your slow cooker has a browning function, then use this. Brown the chicken thighs for about 10 mins, until they have a nice golden colour, then remove and set aside. Tip in the bacon and shallots, and brown these, too.
- Tip everything apart from the buttermilk, lemon juice and 1 tbsp tarragon into your slow cooker. Simmer on High for 4-6 hrs, until the chicken is really tender and falling off the bone.
- Check the sauce; if you like it a little thicker, strain liquid into a pan and boil until thickened. Pour in the buttermilk, if using, and whisk until smooth. Sprinkle in the lemon juice and remaining tarragon, season, then return chicken, bacon and veg if you need to.
Nutrition Facts : Calories 284 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 1.7 milligram of sodium
SMOKY BACON CORN STEW
A hearty, thick, Irish-style potato stew with accents of corn and applewood-smoked bacon. Serve in shallow stew bowls with your favorite biscuits.
Provided by QHuntress
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Place bacon in a large, deep skillet and cook over medium-high heat for 5 minutes. Stir in onion and continue to cook, turning occasionally, until bacon and onion are evenly browned, about 5 minutes more. Drain bacon grease, leaving only 2 to 3 tablespoons in the skillet.
- Stir in potatoes to bacon-onion mixture. Cover, reduce heat to low and let simmer, stirring occasionally, until potatoes are browned, 5 to 7 minutes.
- Transfer mixture to a medium-sized pot. Add cream-style corn, sweet corn, and water. Bring to a boil; reduce heat to low and let simmer, stirring occasionally, until potatoes are easily pierced with a knife, about 15 minutes. Season with salt and pepper.
- Warm half-and-half gently in a small pan over medium-low heat just until bubbles begin to appear. Remove from heat and mix into stew until desired consistency is reached. Garnish with parsley.
Nutrition Facts : Calories 323.4 calories, Carbohydrate 42.4 g, Cholesterol 38.6 mg, Fat 13.9 g, Fiber 4 g, Protein 11.3 g, SaturatedFat 6.5 g, Sodium 847.6 mg, Sugar 7.2 g
ONE-POT CHICKEN & BACON STEW
Cook a batch of this delicious family favourite and you'll always have a satisfying meal to hand
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h50m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a large flameproof casserole with a lid. Fry the chicken pieces in batches for 5 mins on each side until well browned, then transfer to a plate. Sizzle the bacon in the casserole for a few mins until beginning to crisp. Stir in the carrots and onions, then cook for 5 mins until starting to soften. Stir in the flour and tomato purée and cook for 1 min more. Finally, splash in the vinegar and stir well.
- Pour in the stock and bring to a simmer. Add the bay, cream and seasoning. Slide in the chicken pieces and scatter over the potatoes, turning everything over a few times so that the potatoes are immersed in the sauce. Put the lid on and place in the oven. After 40 mins, remove from the oven and stir in the mushrooms. Cover again and cook in the oven for 10 mins more until the chicken is cooked through and tender but not completely falling off the bone. You can now turn off the heat, and chill and freeze some or all of it (see freezing tips, below). If eating straight away, cook for 10 mins more, then sprinkle over the herbs and serve.
Nutrition Facts : Calories 736 calories, Fat 46 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 60 grams protein, Sodium 1.74 milligram of sodium
POTATO-LENTIL STEW
Jam-packed with veggies, this main-dish soup equals a meal the whole family will love. Serve with a loaf of your favorite bread and dinner's done! -Krista Goodwin, Ypsilanti, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings (2-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute onion and carrots in oil for 3 minutes. Add the chili powder, garlic, cumin and oregano; cook 1 minute longer., Stir in broth and lentils. Bring to a boil. Reduce heat; cover and simmer for 20 to 22 minutes or until lentils are tender. Stir in the tomatoes, potatoes, beans, salt and pepper. Return to a boil. Reduce heat; cover and simmer 10-15 minutes longer or until potatoes are tender.
Nutrition Facts : Calories 295 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1478mg sodium, Carbohydrate 56g carbohydrate (6g sugars, Fiber 16g fiber), Protein 15g protein.
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