You are here: Home » Recipes » Red Potato Stew Red Potato Stew Recipe by Favorite Recipes Press 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. PrintEmail Ingredients 12 small red potatoes6 slices pepper bacon, diced1/2 medium red onion, chopped1/2 medium green or purple bell pepper, seeded, deveined and chopped3 tablespoons all-purpose flour3 cups beef bouillon or beef broth1 cup dry white wine (see note)2 teaspoons dried thyme Freshly ground pepper2 tablespoons fresh parsley, chopped1 cup half-and-half Instructions In a large stockpot over high heat, boil potatoes until tender. Drain and cool. Chop potatoes into quarters and set aside. In the same stockpot, saute bacon until slightly browned. Remove bacon and set aside. Add onion and pepper to bacon drippings and saute until softened. Add flour and stir until smooth. Add beef bouillon or broth and bring to a boil. Reduce heat to low and add potatoes and bacon. Pour in white wine. Add thyme, pepper and parsley. 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).