STEW POTATO RECIPES RECIPES

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POTATO STEW RECIPE - FOOD.COM



Potato Stew Recipe - Food.com image

A yummy side dish. Add sliced polish sausage or leftover ham for an easy main dish. This originated as "Depression" meal when my Polish grandmother could not afford meat. She could go to her cellar for her own canned carrots and tomatoes and then to the root cellar for the potatoes.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 9

4 tablespoons rendered bacon fat
4 russet potatoes, peeled and cubed
1/2 cup chopped onion
2 (14 1/2 ounce) cans diced tomatoes
1 clove garlic, pressed
1 (14 1/2 ounce) can sliced carrots, drained or 1 1/2 cups fresh cooked carrots
1 bay leaf
salt
pepper

Steps:

  • Saute potatoes and onions in bacon fat covered over low heat, turning occasionally until onions are transparent.
  • Add remaining ingredients and simmer until potatoes are tender.

Nutrition Facts : Calories 180.5, FatContent 0.5, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 355.5, CarbohydrateContent 41.8, FiberContent 7.2, SugarContent 10, ProteinContent 4.8

STEWED POTATOES RECIPE - FOOD.COM



Stewed Potatoes Recipe - Food.com image

Few side dish recipes are as versatile and as easy as this one. My mother always made these potatoes at least once a week when I was a kid and they taste just great! We often had them with salmon cakes but they'll complement just about any main dish. I never see them anywhere else nowadays, either in homes or restaurants, so I thought I'd go ahead and post the recipe here. I think that stewed potatoes must have been a 50s thing. Anyway, make substitutions and/or additions as you wish -- this recipe will tolerate changes pretty much. Some folks add cheese to the mix but I like them just as listed. This is a great, fast side dish for either Thanksgiving or Christmas. Yukon Gold potatoes make the very best ones but any potatoes will do. Enjoy!

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 8

6 medium potatoes, quartered (peeled or unpeeled)
1/2 cup butter
15 ounces chicken broth, canned
1 cup water
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 chicken bouillon cube (I use soft Maggi cubes)
1/2 teaspoon herb seasoning mix, I use Paul Prudhomme's Poultry Magic

Steps:

  • Scrub the potatoes if you don't plan to peel them.
  • Quarter the potatoes and let them soak a bit in cold water.
  • Pour all other ingredients into a cooking pot or pan and, over medium heat.
  • As soon as the butter is melted and the bouillon cube is dissolved, add in the drained potatoes.
  • Allow the potatoes to maintain a slow boil until tender (about 20 minutes) and serve.

Nutrition Facts : Calories 470.8, FatContent 24.1, SaturatedFatContent 14.9, CholesterolContent 61.1, SodiumContent 1018.2, CarbohydrateContent 56.6, FiberContent 7.1, SugarContent 3, ProteinContent 9.2

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