English Roots and bacon stew

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Easy 👌


100 g Bacon Lardons
4 tbsp Beef or onion gravy granules
1 tbsp tomato purée (passata)
Red onion (sliced)
2 cloves Garlic (crushed)
½ kg potato
Medium carrots
1 tbsp Butter or cooking oil
1 tsp Chilli flakes (optional)
1 tsp Paprika (optional)
½ tsp Dried rosemary (optional)
Salt and pepper (optional)
568 ml Water (1 pint)
  • Step 1/6

    • 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.