English Roots and bacon stew
Step 1/ 6
- 1 Red onion (sliced)
- 2 cloves Garlic (crushed)
- 1 tbsp Butter or cooking oil
- 1 tsp Chilli flakes (optional)
- 1 tsp Paprika (optional)
- ½ tsp Dried rosemary (optional)
- Salt and pepper (optional)
Heat the cooking oil/butter in a large saucepan over a low heat, and sauté the sliced onions and crushed garlic for 5-7 minutes, adding the salt, pepper, paprika, chilli flakes and rosemary. Meanwhile, peel potatoes and chop into approximately 1.5 inch cubes.
Step 2/ 6
- 100 g Bacon Lardons
- 4 tbsp Beef or onion gravy granules
- 1 tbsp tomato purée (passata)
Add the bacon lardons or chopped rashers and sauté for 2 minutes, then add the gravy granules and tomato puree with the heat turned up to medium. Stir continuously until the gravy granules and tomato puree form a thick paste.
Step 3/ 6
- ½ kg potato
- 568 ml Water (1 pint)
Add all of the cubed potatoes to the mixture and immediately add 1 pint boiling water, or enough to cover the potatoes. Stir well and simmer on a medium heat for 5 minutes. Meanwhile, peel and slice the carrots approximately 1cm thick.
Step 4/ 6
Add the carrots, turn heat back to high and partially cover until the stew is boiling.
Step 5/ 6
Once the stew has boiled for around 1 minute, turn heat down to low-medium and simmer for 15 minutes or until the potatoes and carrots are soft (test with a sharp knife) If the gravy is too thick/runny, add more water/granules accordingly.
Step 6/ 6
Ladle into bowls and serve alone or with bread and butter.
Enjoy your meal!