Ham and Potato Stew
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 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
directions
- 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.
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