Red Potato Stew

  • Yield: 8 servings


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