Table of Contents

Hearty Ham and Potato Stew: A Taste of Home

The aroma of simmering stew always transports me back to my grandmother’s kitchen. I remember standing on a wobbly stool, mesmerized as she transformed simple ingredients into a comforting, soul-warming meal. Her secret wasn’t just the recipe, but the love she poured into every pot – a love I strive to replicate in my own cooking, especially when crafting a hearty ham and potato stew.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Yield: About 8 cups
Dietary Type: Not suitable for Vegans or Vegetarians

Ingredients

3 slices thick slab bacon
2 cups ham, diced
1 medium yellow onion, chopped
2 garlic cloves, minced
2 stalks celery, chopped
2 medium carrots, chopped
3 cups yellow potatoes (about 4 small), 1/4 inch diced
1 tablespoon fresh rosemary, chopped
1 teaspoon dried thyme
2 tablespoons chicken base
1 quart water
1/2 teaspoon kosher salt, or to taste
3/4 cup heavy cream
2 cups ripped up Baby Spinach

Equipment Needed

Large skillet
Dutch oven or large pot
Cutting board
Sharp knife

Instructions

First, prepare the bacon and ham. Dice the bacon into large pieces, approximately 1/2-inch squares. Set the ham aside for later.
In a large skillet over medium heat, brown the bacon. This should take about 5-7 minutes, rendering the fat and creating crispy pieces. Once the bacon is nicely browned, remove it from the pan and set it aside. Reserve the rendered bacon grease in the pan; it’s the foundation for the stew’s flavor.
Next, add the chopped celery and carrots to the bacon grease in the skillet. Cook them for about 5 minutes, stirring occasionally, until they begin to soften. This process, known as sweating the vegetables, helps to release their natural sweetness and create a flavorful base for the stew.
Now, it’s time to add the aromatics and the ham. Chop the onion and garlic. Dice the potatoes into approximately 1/4-inch cubes. Add the chopped onion, garlic, potatoes, and the reserved ham to the skillet with the celery and carrots. Cook for an additional 5 minutes, stirring occasionally, just to brown the ham and potatoes slightly. This step enhances the flavor of the ham and gives the potatoes a slightly nutty taste.
Carefully drain any remaining grease from the vegetable/ham mixture in the skillet. This prevents the stew from becoming overly greasy. Transfer the vegetable and ham mixture to a Dutch oven or a large pot. A Dutch oven is ideal because of its even heat distribution, but any large, heavy-bottomed pot will work well.
Add the herbs, broth, and seasoning. Add the rosemary, thyme, chicken base, water, and salt (to taste) to the Dutch oven. Stir well to combine all the ingredients.
Bring the stew to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are just barely done. The potatoes should be tender but still hold their shape.
Stir in the cream to enrich the stew. Add the heavy cream to the stew and simmer for an additional 5 minutes, until the potatoes are completely cooked through and the stew has thickened slightly. The cream adds a luxurious richness to the stew, creating a velvety texture.
Finish with fresh spinach. Turn off the heat. Toss in the spinach and stir until the spinach is wilted and has turned a vibrant green. The spinach adds a pop of color and freshness to the stew.
Finally, it’s time to serve and enjoy. Serve the Ham and Potato Stew hot with your favorite garlic breadsticks for a complete and satisfying meal.

Expert Tips & Tricks

Browning is key: Don’t skip the step of browning the bacon and the ham with the vegetables. This adds depth of flavor to the stew.
Don’t overcook the potatoes: Be careful not to overcook the potatoes, as they will become mushy. They should be tender but still hold their shape.
Salt to taste: Taste the stew throughout the cooking process and adjust the seasoning as needed. Remember that the chicken base is already salty, so start with a small amount of salt and add more as needed.
Add a splash of vinegar: For a brighter flavor, add a splash of apple cider vinegar or white wine vinegar at the end of cooking.
Make it ahead: This stew can be made a day or two in advance. The flavors will meld together even more as it sits.
Spice it up: Add a pinch of red pepper flakes for a little heat.
Thicken it up: If you prefer a thicker stew, you can mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the stew during the last 5 minutes of cooking.
Don’t have heavy cream? Use half-and-half or milk, but be aware that the stew will not be as rich.

Serving & Storage Suggestions

Serve the Ham and Potato Stew hot in bowls, garnished with a sprinkle of fresh parsley or a dollop of sour cream, if desired. It pairs perfectly with crusty bread or garlic breadsticks for dipping.

Leftover stew can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it up in a pot on the stove over medium heat, stirring occasionally, or microwave it in a microwave-safe bowl. You can also freeze the stew for longer storage, up to 2-3 months. Thaw it overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	212.4 kcal	N/A
Calories from Fat	N/A	66%
Total Fat	15.7 g	24%
Saturated Fat	8.4 g	41%
Cholesterol	67.7 mg	22%
Sodium	956 mg	39%
Total Carbohydrate	5.8 g	1%
Dietary Fiber	1.5 g	5%
Sugars	2.1 g	N/A
Protein	12.4 g	24%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian Option: While the base recipe relies on ham and bacon, a vegetarian version could be created by omitting the meats, using vegetable broth instead of water and chicken base, and adding smoked paprika for a smoky flavor. Consider adding beans or lentils for protein.
Dairy-Free: Substitute the heavy cream with coconut cream or a plant-based cream alternative for a dairy-free version.
Gluten-Free: This recipe is naturally gluten-free.
Different Potatoes: Use red potatoes or Yukon Gold potatoes instead of yellow potatoes.
Add More Vegetables: Include other vegetables such as corn, green beans, or peas for added nutrition and flavor.
Spicy: Add a pinch of cayenne pepper or a dash of hot sauce for a spicier stew.

FAQs (Frequently Asked Questions)

Q: Can I use leftover ham in this stew?
A: Absolutely! Leftover ham is a great way to use up leftovers and add flavor to the stew. Just be sure to dice it into appropriate sizes.

Q: Can I freeze this stew?
A: Yes, this stew freezes well. Let it cool completely before transferring it to an airtight container and freezing for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Q: How can I thicken the stew if it’s too thin?
A: Mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Stir the slurry into the stew during the last 5 minutes of cooking.

Q: Can I make this in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Brown the bacon and vegetables in a skillet as directed, then transfer them to the slow cooker with the remaining ingredients (except the spinach and heavy cream). Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the spinach and heavy cream during the last 30 minutes of cooking.

Q: What kind of bread goes well with this stew?
A: Crusty bread, garlic breadsticks, or even cornbread are all excellent choices for serving with this stew.

Final Thoughts

This Ham and Potato Stew is more than just a recipe; it’s a bowl of warmth, comfort, and memories. It’s a versatile dish that can be adapted to your preferences and dietary needs. So, gather your ingredients, put on your apron, and create your own pot of deliciousness. I encourage you to try this recipe, share it with your loved ones, and let me know what you think. Maybe pair it with a crisp green salad or a glass of your favorite wine for the perfect cozy night in.

Ham and Potato Stew Recipe