Potato Stew Recipe

Rating 5.0
| 0
This potato stew is a hearty dish for après-ski or any other winter day. Chunks of tender potatoes meld with savory sausage and bacon for a stew that is a soothing balm against winter’s bite.
Dinner
New American
11
ingredients
9
steps
60
minutes
Chef Denis is a seasoned chef with 43 years of experience working in the culinary world. His past roles include banquet chef, executive sous chef, private chef and even being the owner of a catering business, where he hosted both private events and intimate dinners. For the last 28 years, he's spent his time working as a culinary teacher, sharing his passion and knowledge with his students and aspiring chefs to create outstanding, memorable events.

Ingredients

Servings:
4
3 lb
mix of small red, Yukon gold and white potatoes
2
beef sausages, see notes 1
1/4 cup(s)
olive oil
1/2 lb
bacon cut into ½-inch lardons, see notes 2
1 cup(s)
diced onion
1 cup(s)
diced Italian frying pepper
1/2 cup(s)
jarred roasted red pepper, drained and chopped
2 cup(s)
frozen artichoke hearts, thawed and dried
1
large garlic clove, minced
1 cup(s)
chicken stock, plus more if needed
1/4 cup(s)
mixture of chopped fresh oregano, basil, parsley and thyme

Directions 9 steps | 60 Minutes

Step 1

Measure and prep all ingredients.

Step 2

Prepare the potatoes. If the potatoes are pre-packaged, microwave them according to the packages’ directions. If not, quarter the potatoes and place them in a microwave-safe bowl. Cover and microwave for 4 minutes on high. Set aside.

Step 3

Cut the sausages into 3-inch pieces and set them aside.

Step 4

In a pot over low heat, add the olive oil and bacon. Render the fat from the bacon for 3-4 minutes and then add the cut sausages. Cook for 4 minutes or until the sausages are browned.

 

Step 5

Remove the bacon and sausages from the pan and increase the heat to medium. Add the diced onion, Italian frying pepper, roasted red pepper and thawed artichoke hearts. Stir and cook for 4-5 minutes. 

Step 6

Add the garlic and cook for 2 minutes. 

Step 7

Return the reserved potatoes, bacon and sausage to the pot. Add the chicken stock and bring the mixture to a simmer. Add more chicken stock if needed to reach the consistency desired.

Step 8

Cover and reduce the heat to low. Cook for 10 minutes. Season with salt and pepper, to taste.

Step 9

Sprinkle with the fresh herbs and serve hot. Enjoy!


Notes:

  1. Sausage and bacon can easily be substituted with turkey, chicken and even vegan sausage. The potato stew will be just as good.

Nutrition Per Serving
View All
CALORIES
802
FAT
47.1 g
PROTEIN
23.1 g
CARBS
75.5 g

FOOD FOR THOUGHT?

Leave a review or join the conversation.

0 Comments
0 Comments
Please Log In to leave a comment