Bacon Stew Recipes

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SMOKY BACON CORN STEW



Smoky Bacon Corn Stew image

A hearty, thick, Irish-style potato stew with accents of corn and applewood-smoked bacon. Serve in shallow stew bowls with your favorite biscuits.

Provided by QHuntress

Categories     Soups, Stews and Chili Recipes     Stews     Irish Stew Recipes

Time 55m

Yield 8

Number Of Ingredients 9

2 cups diced thick-cut applewood-smoked bacon
1 medium onion, chopped
3 large white potatoes, scrubbed and chopped into 1/2-inch cubes
2 (15 ounce) cans cream-style corn
1 (11 ounce) can sweet corn, drained
2 cups water
salt and ground black pepper to taste
2 cups half-and-half
1 teaspoon chopped fresh parsley, or to taste

Steps:

  • Place bacon in a large, deep skillet and cook over medium-high heat for 5 minutes. Stir in onion and continue to cook, turning occasionally, until bacon and onion are evenly browned, about 5 minutes more. Drain bacon grease, leaving only 2 to 3 tablespoons in the skillet.
  • Stir in potatoes to bacon-onion mixture. Cover, reduce heat to low and let simmer, stirring occasionally, until potatoes are browned, 5 to 7 minutes.
  • Transfer mixture to a medium-sized pot. Add cream-style corn, sweet corn, and water. Bring to a boil; reduce heat to low and let simmer, stirring occasionally, until potatoes are easily pierced with a knife, about 15 minutes. Season with salt and pepper.
  • Warm half-and-half gently in a small pan over medium-low heat just until bubbles begin to appear. Remove from heat and mix into stew until desired consistency is reached. Garnish with parsley.

Nutrition Facts : Calories 323.4 calories, Carbohydrate 42.4 g, Cholesterol 38.6 mg, Fat 13.9 g, Fiber 4 g, Protein 11.3 g, SaturatedFat 6.5 g, Sodium 847.6 mg, Sugar 7.2 g

BACON STEW



Bacon Stew image

When our local butcher gets fresh bacon that hasn't been cured in salt, he always saves some for me, and this is one of my favourite dishes to make with it. You could make it with sliced bacon too.

Provided by Guabi Guabi

Categories     Stew

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs thick slab bacon, cut into approximately 1 inch cubes
3 onions, peeled and chopped
1 1/2 lbs potatoes, peeled and sliced
english mustard powder
freshly ground black pepper
1 bay leaf
fresh parsley or chives, chopped,for garnish

Steps:

  • Place a layer of onions in the base of a large, heavy-bottomed pot, add a layer of bacon and then a layer of sliced potatoes, seasoning each layer with a little mustard and pepper.
  • Continue layering and seasoning and finish with a layer of potatoes.
  • Place a bayleaf on top and pour in sufficient cold water to come just below the top layer of potatoes.
  • Cover with a lid, bring to the boil, and then simmer very gently for about 1½ hours.
  • Serve the stew garnished with chopped parsley or chives and with a side dish of buttered boiled carrots.

POTATO BACON STEW



Potato Bacon Stew image

You should be able to make this dish from staples in your cupboard. It's tasty, inexpensive, made in one pot and easily doubled to feed a crowd!

Provided by Sackville

Categories     Stew

Time 45m

Yield 2-3 serving(s)

Number Of Ingredients 13

4 -6 potatoes, peeled and cut into bite-sized pieces (depending on size)
1 small onion, chopped
3 garlic cloves, minced
6 -8 button mushrooms, sliced
1 green pepper, deseeded and chopped
6 -8 slices bacon, cut into pieces
1 (400 g) can chopped tomatoes
1 glass dry red wine
1 teaspoon cornflour (cornstarch)
1 tablespoon paprika
1 large dried hot peppers or 1 teaspoon dry crushed red pepper
2 tablespoons olive oil
salt and pepper

Steps:

  • Start by heating the olive oil in a large saucepan.
  • When hot, sauté the onions, garlic and green pepper in the pot for 2-3 minutes.
  • Next add the bacon and mushrooms and sauté for another couple minutes.
  • Add the potatoes to the mix and pour over the canned tomatoes.
  • Also add one can of water and the wine.
  • Make a couple cuts in the dried pepper, then submerge the pepper in the stew or mix in the crushed chillies.
  • Stir in the paprika as well as some black pepper and a bit of salt, if desired.
  • Make sure the stew is well mixed, then cover and leave to simmer over a low heat for around 20 minutes or until the potatoes are done.
  • When the potatoes are done, dissolve the cornflour in a tiny bit of water then pour into the stew.
  • Let the stew simmer for another couple minutes.
  • Cover, turn off the heat and and leave for five minutes.
  • Now you can either repeat the process, adding a bit more cornflour if you want it thicker, or serve if you are happy with the consistency of the sauce.
  • Don't forget some nice crusty bread to mop up the juices with!

Nutrition Facts : Calories 646.5, Fat 25.8, SaturatedFat 5.8, Cholesterol 16.3, Sodium 243.6, Carbohydrate 93.6, Fiber 15.1, Sugar 12.5, Protein 15.8

BEEF STEW WITH BACON



Beef Stew with Bacon image

Provided by Food Network

Yield Seves 4 to 6

Number Of Ingredients 15

1/4 pound of bacon- cubed
2 tablespoons canola or other neutral oil, or olive oil
1 clove garlic, lightly crushed
1 tablespoon minced garlic
2 to 2 1/2 pounds beef chuck or round, trimmed of surface fat and cut into 1 to 1 1/2inch cubes
Salt and freshly ground black pepper to taste
2 large or 3 medium onions, cut into eighths
3 tablespoons flour
3 cups chicken, beef, or vegetable stock, or water, or wine, or a combination
1 bay leaf
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
4 mediumtolarge potatoes, peeled and cut into 1inch chunks
4 large carrots, peeled and cut into 1inch chunks
1 cup fresh or frozen (thawed) peas
Minced fresh parsley leaves for garnish

Steps:

  • Heat a large casserole or deep skillet that can later be covered over mediumhigh heat for 2 or 3 minutes add bacon stirring until crisp, remove with a slotted spoon and reserve, leave bacon drippings in pan (if desired); add the oil and the crushed garlic clove; cook, stirring, for I minute, then remove and discard the garlic. Add the meat chunks to the skillet a few at a time, turning to brown well on all sides. Do not crowd or they will not brown properly; cook them in batches if necessary. (You may find it easier to do the initial browning in the oven: Preheat to 500 degrees and roast the meat with 1 tablespoon of the oil and the garlic clove, shaking the pan to turn them once or twice, until brown all over. Remove the garlic clove before continuing.) Season the meat with salt and pepper as it cooks. When the meat is brown, remove it with a slotted spoon. Pour or spoon off most of the fat and turn the heat to medium. Add the onions. Cook, stirring, until they soften, about 10 minutes. Add the flour and cook, stirring, for about 2 minutes. Add the stock or water or wine, bay leaf, thyme, and meat, and bring to a boil. Turn the heat to low and cover. Cook, undisturbed, for 30 minutes.
  • * Uncover the pan; the mixture should be quite soupy (if it is not, add a little more liquid). Add the potatoes and carrots, turn the heat up for a minute or so to resume boiling, then lower the heat and cover again. Cook 30 to 60 minutes until the meat and vegetables are tender. Taste for seasoning and add more salt, pepper, and/or thyme if necessary. (If you are not planning to serve the stew immediately, remove the meat and vegetables with a slotted spoon and refrigerate them and the stock separately. Skim the fat from the stock before combining it with the meat and vegetables, reheating, and proceeding with the recipe from this point.) Add the minced garlic and the peas and bacon; if you are pleased with the stew's consistency, continue to cook, covered, over low heat. If it is too soupy, remove the cover and raise the heat to high. In either case, cook an additional 5 minutes or so, until the peas have heated through and the garlic flavor has pervaded the stew. Garnish and serve.
  • Time: 1 1/2 to 2 hours, largely unattended .

ONE-POT CHICKEN & BACON STEW



One-pot chicken & bacon stew image

Cook a batch of this delicious family favourite and you'll always have a satisfying meal to hand

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 1h50m

Number Of Ingredients 14

3 tbsp olive oil
16 chicken pieces on the bone (about 3kg/6lb 8oz in total)
140g smoked bacon, chopped or lardons or cubetti di pancetta
4 medium carrots, thickly sliced
2 onions, roughly chopped
2 tbsp plain flour
1 tbsp tomato purée
75ml white wine or cider vinegar
1l chicken stock
2 bay leaves
4 tbsp double cream or crème fraîche
600g small new potatoes, halved
12 large white mushrooms, quartered
chopped herbs, such as parsley, tarragon or chives

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat the oil in a large flameproof casserole with a lid. Fry the chicken pieces in batches for 5 mins on each side until well browned, then transfer to a plate. Sizzle the bacon in the casserole for a few mins until beginning to crisp. Stir in the carrots and onions, then cook for 5 mins until starting to soften. Stir in the flour and tomato purée and cook for 1 min more. Finally, splash in the vinegar and stir well.
  • Pour in the stock and bring to a simmer. Add the bay, cream and seasoning. Slide in the chicken pieces and scatter over the potatoes, turning everything over a few times so that the potatoes are immersed in the sauce. Put the lid on and place in the oven. After 40 mins, remove from the oven and stir in the mushrooms. Cover again and cook in the oven for 10 mins more until the chicken is cooked through and tender but not completely falling off the bone. You can now turn off the heat, and chill and freeze some or all of it (see freezing tips, below). If eating straight away, cook for 10 mins more, then sprinkle over the herbs and serve.

Nutrition Facts : Calories 736 calories, Fat 46 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 60 grams protein, Sodium 1.74 milligram of sodium

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