English Roots and bacon stew

Step 1/6

• 1 Red onion (sliced)
• 2 cloves Garlic (crushed)
• 1 tbsp Butter or cooking oil
• 1 tsp Chilli flakes (optional)
• 1 tsp Paprika (optional)
• ½ tsp Dried rosemary (optional)
• Salt and pepper (optional)

Heat the cooking oil/butter in a large saucepan over a low heat, and sauté the sliced onions and crushed garlic for 5-7 minutes, adding the salt, pepper, paprika, chilli flakes and rosemary. Meanwhile, peel potatoes and chop into approximately 1.5 inch cubes.

Step 2/6

• 100 g Bacon Lardons
• 4 tbsp Beef or onion gravy granules
• 1 tbsp tomato purée (passata)

Add the bacon lardons or chopped rashers and sauté for 2 minutes, then add the gravy granules and tomato puree with the heat turned up to medium. Stir continuously until the gravy granules and tomato puree form a thick paste.

Step 3/6

• ½ kg potato
• 568 ml Water (1 pint)

Add all of the cubed potatoes to the mixture and immediately add 1 pint boiling water, or enough to cover the potatoes. Stir well and simmer on a medium heat for 5 minutes. Meanwhile, peel and slice the carrots approximately 1cm thick.

Step 4/6

Add the carrots, turn heat back to high and partially cover until the stew is boiling.

Step 5/6

Once the stew has boiled for around 1 minute, turn heat down to low-medium and simmer for 15 minutes or until the potatoes and carrots are soft (test with a sharp knife) If the gravy is too thick/runny, add more water/granules accordingly.

Step 6/6

Ladle into bowls and serve alone or with bread and butter.

Enjoy your meal!