Farmhouse potato stew with bacon

I can't remember how many times I've found myself making a stew and realizing I don't have enough bacon – either it ran out from the kids' sandwiches or somehow disappeared from the fridge without a trace (probably my dad…). The first time I used some smoked bacon, but I messed up; it turned out too salty. The second time, I got it right with that good bacon from the butcher, and since then, that's how I always do it. It's the kind of dish that smells amazing when the bacon sizzles in the pan, filling my kitchen with thick steam. Sometimes I let the onions fry a bit longer than they should, and they turn darker, but honestly, they're still good.

Now, to give you an idea of how long it takes: about an hour and a quarter, including chopping and washing, serving four people, five if they’re not big eaters, and you don’t need to be a master chef to pull it off – the difficulty level is medium (unless you count chopping the onions, you know how those eyes can tear up).

Here’s the ingredient list, just as I use it, weighed to the gram:

500 g potatoes (about 4 medium potatoes) – the base, providing substance and making everything creamy
500 g country-style bacon (or smoked pork belly, something fatty) – for flavor and “sauce”
2 onions (200 g) – they make the sauce sweet and thick
1 leek (about 150 g) – adds a different flavor than onions; I never skip it because it’s milder
1 celery stalk (not too thick, about 60 g) – brings freshness and a bit of crunch
50 ml oil – for frying; don’t skimp, but don’t let it pool either
½ teaspoon sweet paprika – for color and flavor
½ teaspoon chopped hot pepper (or flakes) – depending on how spicy you like it; you can use less
1 tablespoon tomato paste (or pepper paste, if you have it) – binds the sauce
salt, to taste – I add it at the end since the bacon is salty enough
fresh parsley, chopped (1 small bunch) – not mandatory, but I add it for a nice look and freshness

Here’s how I usually do it; don’t be scared, it’s not complicated, just follow the steps and don’t rush:

1. First, I take care of all the vegetables: I peel the potatoes and cut them into cubes of about 2 cm (so they cook evenly, not too small to fall apart, and not too big to fit in the spoon), peel the onions and chop them not too finely, also into cubes, slice the leek into thin rounds, and cut the celery into roughly equal strips. I set them aside, so everything is within reach.

2. I slice the bacon thinly, not like deli ham; don’t use bacon just for the sake of smokiness, as it turns tough and isn’t good for the stew. I heat the oil in a not-too-large pot (a cauldron works too, but it shouldn’t be too deep) and add the bacon to brown it, keeping the heat moderate so it doesn’t burn. I let it cook until it starts to get a slight crust, about 5-6 minutes, releasing its good fat.

3. I lower the heat a bit and add the onions, leek, and celery. I stir often to prevent sticking. The onions should soften, not fry, about 6-7 minutes. You’ll know when it starts smelling really strong; that’s when you add the paprika (if you add it too early, it burns and gives a bitter taste).

4. I add the cubed potatoes, stir for a minute to coat them with everything in the pot. I add the tomato paste (or pepper paste, as mentioned), the hot pepper, and mix again.

5. I pour in enough water to cover everything by about a finger above the vegetables – usually around 700 ml, but don’t panic if it seems like too much; the potatoes will absorb some. I don’t add salt yet, I save that for the end since the bacon is salty and I don’t want to ruin the dish.

6. I cover it with a lid (not airtight, to let some steam escape), turn the heat to low, and let it simmer for about 35-40 minutes. I stir occasionally to prevent anything from sticking to the bottom. When the potatoes are cooked but not mushy, I turn off the heat.

7. Now taste for salt – and adjust if needed, but not before. If you want it more soupy, add a bit of hot water and bring it to a boil. At the end, I add the chopped parsley after letting the dish sit for about 5 minutes with the heat off, so it doesn’t lose its aroma.

8. I serve it with a simple cucumber salad, just salt and a bit of vinegar or lemon juice, as it pairs perfectly with the stew. Some people also add pickles; everyone has their own taste.

I make this stew often for very simple reasons: it’s quick, you don’t need anything fancy, it fills you up well, and everyone in the family likes it. Plus, you can make it with whatever you already have at home – bacon is easy to find, and no one is ever short on potatoes, I’d say. It’s one of those meals that never fails, whether we have guests or the kids come home, and I’m not sure what to cook. It’s also good because it remains tasty the next day and heats up quickly. What makes it special? That smoky flavor from the bacon combined with the sweet potatoes cooked in their own juice.

Tips, variations, and serving ideas

Useful tips:
Don’t add the tomato paste at the beginning; I’ve made that mistake a few times, and it sticks to the bottom of the pot, giving a bitter taste.
Be careful with the hot pepper, especially if the kids are eating too. If you skip it entirely, it’s still good. And don’t add it all at once; it’s better to start with a little and add more at the end if you feel the need.
Bacon: I’ve noticed that if it’s too lean, the sauce doesn’t turn out flavorful enough; if it’s too fatty, the stew becomes greasy. Choose something balanced, about 50/50 meat and fat.
Potatoes: make sure they’re not starchy ones that fall apart when boiled; you risk ending up with a thick puree instead of a stew.
Don’t forget to stir occasionally, especially towards the end, as the sauce tends to stick.

Substitutions and adaptations:
If you don’t have leek, add more onion, but it can also be made without it; just know that the onion flavor will be stronger.
For a meatless version, remove the bacon and add two carrots and a bell pepper, diced – it makes a very good vegetarian dish.
If you want it gluten-free (for those with allergies), don’t change anything – the stew is already free of flour or other gluten-containing ingredients.
You can also make it lighter – use boiled, lightly smoked bacon, or even smoked turkey breast if you’re watching calories, but know that it won’t have the same charm.
If you like it with more sauce, add more water while cooking. If you want it thicker, let it reduce more at the end without a lid.

Variations:
Some use smoked paprika instead of sweet, which gives a more intense, rustic flavor, but don’t overdo it; use half of what you would normally use.
You can also toss in a handful of peas towards the end for color and a different texture.
I once tried adding a spoonful of sour cream on each serving – it completely changes the flavor, but it works well if you like it creamier.
You can sprinkle some dill on top if you don’t have parsley – it gives a different aroma, and it’s interesting.

Serving:
It pairs well with any sour salad or pickles, but also with some fresh bread, slightly crusty, perfect for “wiping” the sauce from the plate.
It also goes well with a glass of dry white wine or, if it’s lunchtime, even a cold lemonade.
If you want to turn it into a complete meal, try a simple vegetable soup to start and a cabbage or cucumber salad as a side.

Frequently asked questions

1. Can I use another type of meat instead of bacon?
Yes, it works with smoked pork belly, bacon, or even smoked sausages, but the final taste will be different. Thinly sliced smoked pork belly is a close alternative, just make sure it’s not too dry. I don’t recommend using pressed ham or raw bacon; it won’t yield the same quality sauce.

2. What kind of potatoes are best?
Red or pink potatoes are the best, as they don’t fall apart and stay firm, but white potatoes work too if you don’t have anything else. They should be fresh, not old; otherwise, they’ll turn to mush.

3. How long does it keep and how do I reheat it?
It lasts in the fridge for 2-3 days in a closed container. It reheats easily on low heat or in the microwave, possibly with a spoonful of water if it thickens too much. I don’t recommend freezing it; the potatoes change texture and become watery.

4. Can I make the recipe without oil or with less?
Yes, you can reduce the oil by half, but be careful not to let the vegetables stick. If you use fattier bacon, you might not need to add any oil at all, as the bacon will render enough fat.

5. If I don’t have tomato or pepper paste, can I skip it?
You can, but the flavor will be simpler, less rich. Try adding a bit of tomato puree or even a grated tomato, just don’t skip this part entirely, as it helps with the sauce.

Nutritional values (approximate, per serving for four)

One serving of this stew has about 500-550 calories (it varies a lot depending on how fatty the bacon is and how much oil you use). About 15-18 g of protein (mainly from the meat), 20-25 g of fat (but a lot of it is saturated fat from the bacon, so don’t overindulge), and around 45-50 g of carbohydrates (mostly from the potatoes). It’s not exactly a super-light meal, but it’s not hard to digest either if you don’t eat late at night. It has fiber from the vegetables, vitamins from the onions, leeks, and parsley. If you use less fat, you’ll significantly lower the calorie count. It’s excellent for kids or athletes at mealtime; it fills you up and is hearty.

How to store and reheat

I keep it in a container with a lid in the fridge for no more than 3 days. When I reheat it, I add a splash of water and stir to prevent sticking. It works in the microwave, but it’s better on the stove over low heat, as it heats evenly and the potatoes don’t become mushy. If you want, you can make a double batch and reheat it the next day, as sometimes it’s even better after all the flavors have combined overnight. I don’t recommend freezing it, as thawing will make the potatoes watery and lose all charm. If you have leftovers, it can also be spread on bread like a bruschetta; I know it sounds strange, but you should try it at least once.

Clean and wash the vegetables. The sliced bacon is sautéed in oil. Add the onion, leek, and celery, along with the potatoes cut into cubes. Add the spices, salt, pepper paste, and enough water to cover them. The stew is ready when the potatoes are cooked. Serve with fresh parsley and cucumber salad.

 Ingredients: 500 g potatoes, 500 g country ham, 2 onions, 1 leek, 1 celery stalk, 50 ml oil, 1/2 teaspoon paprika, 1/2 teaspoon chopped hot pepper, 1 tablespoon tomato paste, salt, chopped fresh parsley

 Tags:  potato stew