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Potato Stew

Course Main Course, Potato
Calories 185 kcal


  • 1/4 pound salt pork cut in 1-inch strips, or about 5 to 6 slices bacon, diced
  • 1 in large onion cut 1-inch chunks
  • 4 to 6 green onions sliced
  • 1 1/2 tablespoons flour
  • 2 leaves bay
  • 1 teaspoon dried leaf thyme
  • 1/4 cup dry white wine
  • 3 pounds potatoes red, yellow, or variety, cut in 1-inch chunks
  • 3 cups chicken broth
  • 1/4 teaspoon pepper
  • sweet ground paprika optional


  1. In a large saucepan or Dutch oven, cook the salt pork or bacon until crisp. Add onions and cook until they soften somewhat, about 4 or 5 minutes. Sprinkle flour over the onions, add bay leaves and thyme; increase the heat to high. Pour in wine and stir to loosen brown bits from the bottom of the pan. Cook for about 2 minutes, or until wine has evaporated.
  2. Add potatoes, broth, and pepper. Cover and bring to a boil. Reduce heat to medium low and simmer until potatoes are tender, about 45 to 60 minutes. Sprinkle with paprika, if desired. Taste and adjust seasonings. Remove bay leaves before serving.

Recipe Notes

April 2013