Red potato stew from portland's palate

Yield: 1 Servings

Measure Ingredient
12 smalls Red potatoes
6 slices Pepper bacon-diced
½ medium Red onion-chopped
½ \N Green bell pepper-seeded, deveined, and chopped
3 tablespoons All purpose flour
3 cups Beef bouillon, or beef broth
1 cup Dry white wine
2 teaspoons Dried thyme
\N \N Freshly ground pepper
2 \N Tbls.fresh parsley- chopped
1 cup Half and half

In a large stockpot over high heat, boil potatoes until tender. Drain and cool. Chop potatoes into quarters and set aside. In the same stockpot saute' bacon until slightly browned. Remove bacon and set aside. Add onion and bell pepper to bacon drippings and saute' until softened. Add flour and stir until smooth. Add beef broth and bring to a boil. Reduce heat to low and add potatoes and bacon. Pour in white wine. Add thyme, pepper, and parsley . Then add half and half. Heat through and serve.

*My note: I used skim milk instead of half and half, and a little more flour and don't feel I missed a thing but the extra calories.

From Portland's Palate, A collection of recipes from the City of Roses. The Junior League of Portland, Oregon 1192 Posted to TNT - Prodigy's Recipe Exchange Newsletter by MiKicks@... on Feb 25, 1997.

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