English Roots and bacon stew
- 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.
- 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.
- 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.
Add the carrots, turn heat back to high and partially cover until the stew is boiling.
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.
Ladle into bowls and serve alone or with bread and butter.
Enjoy your meal!