HAM AND POTATO STEW

Ham and Potato Stew image

Provided by dsimkovic

Categories Stew

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

3 slices thick slab bacon
2 cups ham
1 medium yellow onion
2 garlic cloves
2 stalks celery
2 medium carrots
3 cups yellow potatoes (about 4 small)
1 tablespoon fresh rosemary
1 teaspoon dried thyme
2 tablespoons chicken base
1 quart water
1/2 teaspoon kosher salt
3/4 cup heavy cream
2 cups ripped up Baby Spinach

Steps:

Dice the bacon and ham into large pieces. Set ham aside.
Brown the bacon and remove from pan.
Chop celery and carrots and add to bacon grease, cook 5 minutes.
Chop onion, garlic, and potatoes (1/4 inch dice) and add, along with the reserved ham, to carrots and celery. Cook an additional 5 minutes, just to brown the ham and potatoes slightly.
Drain any remaining grease from the vegetable/ham mixture and move to a Dutch oven.
Add rosemary, thyme, chicken base, water, and salt (to taste).
Bring to a boil and simmer for 15-20 minutes, or until potatoes are just barely done.
Add heavy cream and simmer 5 minutes, until potatoes are completely cooked.
Turn off heat, toss in spinach and stir until spinach is wilted.
Serve with your favorite garlic breadsticks.

Nutrition Facts : Calories 212.4, Fat 15.7, SaturatedFat 8.4, Cholesterol 67.7, Sodium 956, Carbohydrate 5.8, Fiber 1.5, Sugar 2.1, Protein 12.4

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