Bacon Stew Pot Recipe


Preparation Time15 MinCooking Time1 Hr 15 Min
Ready In1 Hr 30 MinDifficulty LevelMedium
Health IndexAverageServings6
MethodMain Ingredient


 Collar bacon1 1⁄2 Pound, rind and fat removed and diced (675 gram piece)
 Butter1 1⁄2 Ounce (40 gram)
 Onion1 Small, peeled and chopped
 Leeks3 , trimmed and sliced
 Flour30 Milliliter (2 tablespoons)
 Ham stock/Chicken stock3⁄4 Pint (450 milliliter)
 Carrot1 Large, peeled and chopped
 Black pepper To Taste
 Canned butter beans7 Ounce, drained (1 can, 200 gram)
 Freshly chopped parsley1 Tablespoon (for garnish)

Nutrition Facts

Serving size

Calories 339 Calories from Fat 176

% Daily Value*

Total Fat 20 g31.3%

Saturated Fat 8.8 g43.9%

Trans Fat 0 g

Cholesterol 45.2 mg

Sodium 763.4 mg31.8%

Total Carbohydrates 26 g8.5%

Dietary Fiber 4.3 g17.1%

Sugars 5.3 g

Protein 14 g27.8%

Vitamin A 77.9% Vitamin C 27.3%

Calcium 7.3% Iron 14.3%

*Based on a 2000 Calorie diet


1. In a pan, cover the bacon with water and bring slowly to the boil.
2. Strain and leave to drain on paper towels.
3. In a pan, melt the butter add the onion and leeks and fry until soft.
4. Stir in the flour and cook for 2 minutes, then stir in the stock.
5. Bring to the boil, stirring constantly, then remove the pan from the heat and add the carrot, bacon and pepper to taste.
6. With cover, cook gently for 1 1/4 hours.
7. Heat through adding the butter and beans for 5 minutes.
8. If you wish to freeze the dish, do so at this stage. Cool quickly, then turn into a rigid container. Seal, label and freeze.

9. To serve the frozen dish, thaw at room temperature for 4 hours, then reheat on top of the stove, stirring occasionally.
10. Sprinkle with parsley to garnish.