Potato Stew Recipe

Ingredients

Servings:

3 lb

mix of small red, Yukon gold and white potatoes

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

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.