Red Potato Stew

  • Yield 8 servings

Beef broth gives this wintry stew an unusual flavor. Serve this with a green salad and crusty bread for a Sunday night supper.


12 small red potatoes
6 slices pepper bacon, diced
1/2 medium red onion, chopped
1/2 medium green or purple bell pepper, seeded, deveined and chopped
3 tablespoons all-purpose flour
3 cups beef bouillon or beef broth
1 cup dry white wine (see note)
2 teaspoons dried thyme
Freshly ground pepper
2 tablespoons fresh parsley, chopped
1 cup half-and-half


  1. In a large stockpot over high heat, boil potatoes until tender. Drain and cool.
  2. Chop potatoes into quarters and set aside. In the same stockpot, saute bacon until slightly browned. Remove bacon and set aside.
  3. Add onion and pepper to bacon drippings and saute until softened.
  4. Add flour and stir until smooth.
  5. Add beef bouillon or broth and bring to a boil. Reduce heat to low and add potatoes and bacon.
  6. Pour in white wine. Add thyme, pepper and parsley.
  7. Add half-and-half. Heat through and serve.

NOTE: Be sure to use a dry white wine.

Recipe reprinted with permission from The Junior League of Portland, Oregon, From Portland’s Palate a Collection of Recipes from the City of Roses (The Junior League of Portland, Oregon, 1992).



Get every new post delivered to your Inbox.

Join 278 other followers