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
- 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).