Free Recipe Marie Becker s Potato Stew
Recipe Type: V Recipes
Recipe Preparation: boil
Cooking Ingredients for Marie Becker s Potato Stew Recipe
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
Marie Becker s Potato Stew Preparation
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. Posted by Stephen Ceideburg From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 6
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