Midweek Bacon Stew

Midweek Bacon Stew

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Midweek Bacon Stew is perfect for an easy, comforting dinner.
Servings: 6
Calories: 617


  • 1 1/2 lb bacon slipper joint rinded and cut into 1 inch cubes
  • 1 oz lard
  • 8 oz turnips peeled and coarsely diced
  • 8 oz parsnips peeled and coarsely diced
  • 2 tbsp plain flour
  • 1 1/2 tsp dry mustard
  • 1 pint unseasoned chicken stock
  • 4 oz dried butter beans soaked overnight
  • and drained
  • freshly ground pepper
  • chopped parsley to garnish


  • Put the meat cubes into a pan of cold water, bring to the boil and simmer for 5 minutes. Drain well.
  • Melt the fat in a flameproof casserole and gently fry the vegetables for 5 minutes. Stir in the flour and mustard, cook for 1 minute then gradually stir in the stock. Stir until boiling.
  • Add the beans, meat and pepper. Cover and simmer for about 1 - 1 1/2 hours. Serve garnished with parsley.
Calories: 617 kcal
Carbohydrates: 28 g
Protein: 22 g
Fat: 46g
Saturated Fat: 15 g
Trans Fat: 1 g
Cholesterol: 77 mg
Sodium: 897 mg
Potassium: 864 mg
Fiber: 6 g
Sugar: 6 g
Vitamin A: 282 IU
Vitamin C: 16 mg
Calcium: 61 mg
Iron: 3 mg
Dishes Stews
Ingredients Bacon, Pork
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