- Root vegetables
A tasty stew, lovely for cold winter days, with potatoes, carrots and bacon. Serve with thick slices of crusty bread.
County Down, Northern Ireland, UK
48 people made this
- 3 or 4 slices bacon
- 450g potatoes
- 3 carrots
- 1 large onion
- 600ml (1 pint) chicken stock
MethodPrep:20min ›Cook:30min ›Ready in:50min
- Slice bacon into strips or chunks, fry off, drain and leave to cool.
- Peel potatoes, cut into medium size chunks and put in large pot or saucepan. Cut carrots into chunks and add to pot. Cut onions and add to pot.
- Pour stock over. Add the bacon. Bring to the boil, then turn to medium heat and simmer for 30 minutes or until potatoes are soft.
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Reviews in English (1)
Easy and delicious bacon stew! I added a pinch of salt and freshly ground black pepper. Thanks for sharing!-24 Mar 2012
- 1 ½ pounds thickly sliced bacon, diced
- 6 pounds boneless lamb shoulder, cut into 2 inch pieces
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup all-purpose flour
- 3 cloves garlic, minced
- 1 large onion, chopped
- ½ cup water
- 4 cups beef stock
- 2 teaspoons white sugar
- 4 cups diced carrots
- 2 large onions, cut into bite-size pieces
- 3 potatoes
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 cup white wine
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.
Oyster and Potato Stew with Crisp Bacon
Melt the butter in a large nonreactive saucepan. Add the onions and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the potatoes, fennel, carrot, fish stock and half-and-half, reduce the heat to moderately low and simmer gently until the vegetables are tender, about 15 minutes.
Strain the stew into a bowl set aside 1 1/2 cups of the vegetables. Transfer the remaining vegetables along with 2 cups of the liquid to a blender or food processor and blend until smooth. Return the puree to the saucepan and stir in the reserved vegetables and liquid.
In a medium skillet, cook the bacon over moderately high heat until browned and crisp, about 8 minutes. Transfer to paper towels to drain.
Rewarm the stew over moderate heat. Add the oysters with their liquor and the bacon and cook until the oysters are just firm, 2 to 3 minutes. Season with salt and pepper and stir in the parsley. Transfer to shallow soup plates and serve at once.
- Position a rack in the bottom third of the oven and heat the oven to 325°F.
- Spread the veal on paper towels to dry for 10 to 20 minutes before browning. (You can use this time to chop the onion, celery, and carrot). If the meat is very wet, pat it dry.
- In a 6-quart Dutch oven or other heavy-duty pot, cook the bacon in the oil over medium heat, stirring occasionally, until browned but not crisp, 6 to 8 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate and set aside. Do not wipe out the pan.
- Heat the bacon fat over medium to medium-high heat until shimmering hot. Season about one-third of the veal with salt and pepper and arrange it in a single layer in the pot (there should be at least 1/2 inch of space between the pieces). Brown well on at least 4 sides, adjusting the heat as necessary each batch should take about 10 minutes to brown. Transfer the veal to a large bowl or rimmed baking sheet as it browns and repeat with the rest of the veal, seasoning with salt and pepper before browning. Once all of the veal is browned, remove the pot from the heat to let it cool for a few minutes.
- Pour all but 2 Tbs. of the fat from the pot. (If there is not enough, add oil to equal 2 Tbs.) Return the pot to medium heat, then add the onion, celery, and coarsely chopped carrot. Season with a pinch of salt and pepper, and cook, stirring often and scraping the bottom of the pot with a wooden spatula, until the vegetables begin to soften, 5 to 6 minutes. Stir in garlic, thyme, marjoram, orange zest, and bay leaves and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Return the bacon to the pot.
- Add the vermouth, stirring with the wooden spatula to dissolve any browned bits on the bottom of the pot. Raise the heat to medium high and boil to reduce by about half, 5 to 8 minutes. Add the chicken broth and 1-1/2 cups water. Bring to a boil.
- Return the veal to the pot along with any accumulated juice. Lower the heat to maintain a simmer.
- Crumple a 12同-inch piece of parchment, then flatten it out. (Crumpling makes for easy handling.) Place the parchment directly on the surface of the stew, allowing the ends to come up the sides of the pot. Cover and put in the oven.
- After 30 minutes of stewing, add the celery root and carrot pieces to the pot. Cover with the parchment and lid, and cook until the veal is fork-tender, 1 to 1-1/2 hours more (shoulder cuts will take longer than leg cuts).
- Stir in the mustard. Degrease the stew by laying a clean paper towel over the surface of the stew and gently pushing it into all the bumps and dips, then quickly peeling it off. Repeat as necessary with more paper towels. Season to taste with salt and pepper and serve.
Make Ahead Tips
The stew can be made up to 2 days ahead: Skip the degreasing step, cool to room temperature, cover, and refrigerate. Once the stew is chilled, lift the solidified fat off the top with a slotted spoon. Reheat the stew over medium-low heat to serve.
- 8 ounces bacon, cut into 1/2-inch pieces
- 2 onions, chopped
- 5 garlic cloves, finely chopped
- 3 poblano chiles, seeded and cut into 1/2-inch pieces
- 1 jalapeño, seeded and finely chopped
- Freshly ground black pepper
- 2 (15-ounce) cans hominy, rinsed and drained
- 1 (14.5-ounce) can whole peeled tomatoes, crushed by hand, juice reserved
- 4 cups chicken stock or low-sodium chicken broth
- 3 tablespoons lime juice
- 1/4 cup chopped cilantro
- 1 teaspoon finely grated lime zest
In a large enameled cast-iron Dutch oven or heavy pot, cook the bacon over moderate heat, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel&ndashlined plate to drain.
Add the onions, garlic, poblanos, and jalapeño to the pot, and season with salt and pepper. Cook over moderate heat, stirring occasionally, until softened, about 12 minutes. Stir in hominy, tomatoes and their juice, chicken stock, and lime juice, and simmer over moderately low heat, covered, 20 minutes.
Uncover and cook over moderate heat, stirring occasionally, until liquid is reduced slightly and thickens, 10 to 15 minutes. Stir in cilantro and lime zest, and season with salt and pepper. Garnish with bacon and serve.
Nigel Slater's lamb and bacon stew recipe
Season 300g of cubed lamb shoulder or leg with a little salt and black pepper then brown lightly on all sides in 2 tbsp of olive oil. While the lamb is colouring, peel and roughly chop a large onion. Finely dice 6 rashers of smoked bacon. Remove the lamb from the pan, transferring it to a small bowl, then add the onions and bacon, cut into small pieces, to the pan. Halve 250g of new potatoes and add them, with 3 sprigs of rosemary and 500ml of chicken stock, then return the lamb to the pan. Let everything simmer gently for 30 minutes, or until the lamb and the potatoes are tender, then check the seasoning. Spoon in 150ml of soured cream, stir and leave to warm through, without boiling. Serves 2-3.
1. Place a large, heavy-based saucepan over a medium heat. Once hot, add the bacon. Cook for three or four minutes, until the bacon fat renders and the bacon is beginning to colour. Use a slotted spoon to scoop out the bacon into a bowl, leaving the fat behind in the pan.
2. Season the chicken pieces generously with salt and pepper. Brown the chicken in batches (so as not to crowd the pan) for about four minutes on each side, before transferring the brown pieces to a tray and repeating until all the pieces are a golden colour. Keep all the fat that has accumulated in the pan.
3. Return the bacon and the chicken pieces to the pan, not forgetting the lovely juices in the chicken tray. Pour in the rosé, herbs and top up with enough stock to just cover the chicken pieces. Pop the lid on the pan and bring to a simmer over a medium heat. Once simmering, rest the lid on top, not completely covering and simmer over a medium to low heat for 40 minutes.
4. After 40 minutes, add the potatoes. Cook for a further 15 minutes, or until the potatoes are tender (push a sharp knife through them and it should slide in). Check the seasoning.
5. Once the potatoes are tender, add the asparagus, peas and radishes and cook for a further two or three minutes before stirring the watercress through at the end. Put the lid on and bring to the table.
- 2 tablespoons barbeque seasoning (such as KC Masterpiece®), or to taste
- 2 pounds beef tips, trimmed
- 1 pound bacon, strips cut in half
Rub barbeque seasoning into beef tips until meat has an orange hue, 3 to 5 minutes. Cut beef into 1-inch cubes.
Wrap each beef cube in a bacon slice and secure bacon slice with a toothpick.
Heat a skillet over medium-heat. Working in batches, cook wrapped beef tips in hot skillet until beef is browned all over and bacon is crispy, 5 to 10 minutes.
Add two cups of water into the slow cooker. Turn it on high and add the cube of beef bouillon. While that's cooking, cook the sausages and bacon in a frying pan just enough so they're browned (not fully cooked). Drain the sausages and bacon on paper towels to remove excess fat. Cut the bacon and sausages into 1-inch bite size pieces (you could do this before browning if you'd like). Peel the potatoes and cut into chunks (1-1.5" each). Chop parsley and onions.
Once the beef bouillon cube has dissolved, add coarse black pepper (from a pepper mill ideally) and a little salt, then turn the slow cooker to medium and add all ingredients, stirring to make sure the soup base seasons everything and the ingredients are mixed up. (The soup/gravy will increase as the meat starts to cook).
Cook for 4 hours on medium then change to "keep warm" until ready to serve. We serve ours over rice but this can also be served with bread.