Recipe - Red Potato Stew From From Portlands Palate

12 small Red potatoes
6 sl Pepper bacon, minced
One half md Red onion, chopped
One half Green bell pepper, seeded,
deveined and chopped,
(purple bell pepper good
too)
3 tablespoon Allpurpose flour
3 cup Beef bouillon, or beef broth
1 cup Dry white wine
2 teaspoon Dried thyme
Freshly ground pepper
2 tablespoon 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 pepper to bacon drippings and saute' until softened. Add flour and stir
until smooth.

Add beef bouillon or 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.

Serve with green salad and crusty bread. Typos by Brenda Adams
adamsfmle@sprintmail.com

From Portland's Palate, A Collection of Recipes from the City of Roses,
The Junior League of Portland, Oregon 1992

NOTES : Serve with dry white wine.

Recipe by: Portland's Palate; Junior League of Portland 1992; badams

Posted to MCRecipe Digest V1 #388 by Brenda Adams
adamsfmle@sprintmail.com on Jan 25, 1997.