• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Marie Becker's Potato Stew

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • Stephen Ceideburg
  • 1/2 lb Slab bacon
  • 3 tb Butter or light oil of your
  • -choice
  • 3 tb Flour
  • 4 To 5 cups, scalding hot
  • -light chicken broth or
  • -water
  • 2 lb Potatoes, whole if
  • -fingerlings, or cut up if
  • -larger, peeled
  • Salt and freshly ground
  • -pepper, to taste
  • 1 Mediterranean bay leaf
  • 10 Parsley sprigs, tied into a
  • -bundle
  • 1 Garlic clove, chopped
  • 3 tb Chopped parsley leaves


For a strong smoked taste, do not blanch the bacon; for a light taste,
blanch it 7 to 8 minutes in cold water.

Cut bacon into 1/2-inch thick slices. Cut slices into 1/3- inch wide
lardoons, crosswise. Put into a cast-iron or enameled cast-iron pot and
render over medium-low heat until light golden. Remove lardoons to a plate;
drain off all fat in pan and replace it with the butter. Heat well, then
add flour and cook to a golden roux, 4 to 5 minutes. Whisk in chicken
broth. Bring to a boil, stirring. Add lardoons, potatoes, salt and pepper
and the herb bundle. Reduce heat to a simmer, cover (keeping lid slightly
askew), and cook 20 to 25 minutes, or until potatoes are tender. Add garlic
and parsley.

PER SERVING: 255 calories, 9 g protein, 29 g carbohydrate, 12 g fat (6 g
saturated), 26 mg cholesterol, 250 mg sodium, 3 fiber.

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