Simply Stewed Potatoes Recipes

THE BEST HOMEMADE STEWED POTATOES EVER....NOT POTATO SOUP

I have been eating these ever since i can remember, after all it's a southern tradition where i live, but suprisingly you can't find a recipe on here for that, everytime i have tried to look it up on the web all i find is a recipe for potato soup and stewed potatoes ARE NOT POTATO SOUP...NOTHING LIKE IT. So here is how my family has been making them for generations, and now you can too, have some cornbread ready your going to need it along with homemade white beans or black eyed peas...........YUMMY, and they are even better the next day!

Provided by wekitty

Categories Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8

The Best Homemade STEWED POTATOES EVER....not Potato Soup image

Steps:

1. Peel and cube potatoes, put in a medium pot and fill with water until it's about 3 inches above potatoes, bring to a boil, you want the potatoes cooked to they are just fork tender, not falling apart. After the potatoes are done keep them in the same water you cooked them in,.
2. in a jar or container that has a tight lid put the flour and half cup of water in it and shake it until the flour is COMPLETELY dissolved,.
3. stirring constantly but carefully add the dissolved flour and water into the pot with the potatoes and water allow a few minutes to cook on simmer so that it can thicken. If you want it thicker then you can add more flour, if you want it thinner you can just add a little more water.
4. Now is when you want to season to taste with your salt and pepper and the rest of the spices i listed, or you can just season them with salt and pepper either way they are WONDERFUL,.

Nutrition Facts : Calories 383.9, Fat 10.4, SaturatedFat 5.4, Cholesterol 19.4, Sodium 80.1, Carbohydrate 66.6, Fiber 8.2, Sugar 2.9, Protein 7.8

Ingredients

6 -8 large potatoes (peeled and cubed, about 1-inch cubes)
salt and pepper
2 tablespoons bacon grease (i save my bacon grease, but if you need to cook 3 pieces)
1 pinch onion powder
1 pinch garlic powder
2 tablespoons flour
1/2 cup water
3 tablespoons butter

STEWED POTATOES

Few side dish recipes are as versatile and as easy as this one. My mother always made these potatoes at least once a week when I was a kid and they taste just great! We often had them with salmon cakes but they'll complement just about any main dish. I never see them anywhere else nowadays, either in homes or restaurants, so I thought I'd go ahead and post the recipe here. I think that stewed potatoes must have been a 50s thing. Anyway, make substitutions and/or additions as you wish -- this recipe will tolerate changes pretty much. Some folks add cheese to the mix but I like them just as listed. This is a great, fast side dish for either Thanksgiving or Christmas. Yukon Gold potatoes make the very best ones but any potatoes will do. Enjoy!

Provided by Bone Man

Categories Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Stewed Potatoes image

Steps:

Scrub the potatoes if you don't plan to peel them.
Quarter the potatoes and let them soak a bit in cold water.
Pour all other ingredients into a cooking pot or pan and, over medium heat.
As soon as the butter is melted and the bouillon cube is dissolved, add in the drained potatoes.
Allow the potatoes to maintain a slow boil until tender (about 20 minutes) and serve.

Ingredients

6 medium potatoes, quartered (peeled or unpeeled)
1/2 cup butter
15 ounces chicken broth, canned
1 cup water
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 chicken bouillon cube (I use soft Maggi cubes)
1/2 teaspoon herb seasoning mix, I use Paul Prudhomme's Poultry Magic

SIMPLY STEWED POTATOES

These are a family favorite...quick, easy and tasty. As always this is a base recipe. I mix this up by sometimes adding garlic, onion, and cheese. Feel free to experiment.

Provided by Deely

Categories Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

Simply Stewed Potatoes image

Steps:

Combine all ingredients in a medium saucepan.
Cook uncovered, over medium-low heat until potatoes are done and have produced a gravy like sauce.

Nutrition Facts : Calories 182.9, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 960.1, Carbohydrate 30, Fiber 3.3, Sugar 2.4, Protein 3.6

Ingredients

5 cups red potatoes, Diced
2 cups water
2 tablespoons butter
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 -2 tablespoon fresh parsley (optional)

BEEF STEW WITH POTATOES

This beef stew with potatoes is quick, easy, and delicious...can't get better than that!

Provided by nanowmoudi1

Categories Soups, Stews and Chili Recipes Stews Beef

Time 50m

Yield 4

Number Of Ingredients 14

Beef Stew with Potatoes image

Steps:

Place beef in a bowl and season with salt, pepper, and paprika. Mix in flour to dredge the beef.
Heat olive oil and butter in a large pot over medium-low heat. Add onion and cook, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add cardamom, bay leaf, and beef. Increase heat to medium and cook until meat turns from red to pinkish-brown, 2 to 3 minutes.
Add tomatoes to the pot; stir and cook until soft, about 2 minutes. Add beef stock and cook until beef is no longer pink in the middle, 10 to 15 minutes.
Heat sunflower oil in a deep saucepan over medium heat. Lower potatoes carefully into the hot oil and fry until tender on the inside, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain. Add potatoes to the beef-tomato mixture and cook for 2 more minutes before serving.

Nutrition Facts : Calories 501.3 calories, Carbohydrate 42.8 g, Cholesterol 59.1 mg, Fat 28.5 g, Fiber 5.7 g, Protein 19.4 g, SaturatedFat 8.7 g, Sodium 128.6 mg, Sugar 5 g

Ingredients

1 pound boneless beef chuck roast, cut into 1-inch cubes
1 pinch salt and ground black pepper to taste
1 pinch paprika, or more to taste
2 tablespoons all-purpose flour
2 tablespoons olive oil
1 tablespoon salted butter
1 large onion, cut into chunks
5 cloves garlic, cut into small pieces
2 seeds whole cardamom seeds
1 large bay leaf
1 large tomato, cut into chunks
1 cup beef stock
1 cup sunflower oil
2 large potatoes, cut into 1-inch cubes

POTATO STEW

A yummy side dish. Add sliced polish sausage or leftover ham for an easy main dish. This originated as "Depression" meal when my Polish grandmother could not afford meat. She could go to her cellar for her own canned carrots and tomatoes and then to the root cellar for the potatoes.

Provided by Lorac

Categories Stew

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

Potato Stew image

Steps:

Saute potatoes and onions in bacon fat covered over low heat, turning occasionally until onions are transparent.
Add remaining ingredients and simmer until potatoes are tender.

Ingredients

4 tablespoons rendered bacon fat
4 russet potatoes, peeled and cubed
1/2 cup chopped onion
2 (14 1/2 ounce) cans diced tomatoes
1 clove garlic, pressed
1 (14 1/2 ounce) can sliced carrots, drained or 1 1/2 cups fresh cooked carrots
1 bay leaf
salt
pepper

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2020-09-06 Instructions. Put the potatoes in a pot, cover with the water, add the chopped onion, butter, bacon drippings, salt and pepper. Bring the potatoes …
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5/5 (22)
Category Side Dish
Cuisine American
Total Time 20 mins

Put the potatoes in a pot, cover with the water, add the chopped onion, butter, bacon drippings, salt and pepper. Bring the potatoes to a boil stirring to keep from sticking to pot.
Turn heat to a low boil and cook until potatoes have cooked and thickened to desired consistency. Stir often while cooking. Makes about about 6 servings.

Simply Stewed Potatoes Recipes

THE BEST HOMEMADE STEWED POTATOES EVER....NOT POTATO SOUP

STEWED POTATOES

SIMPLY STEWED POTATOES

These are a family favorite...quick, easy and tasty. As always this is a base recipe. I mix this up by sometimes adding garlic, onion, and cheese. Feel free to experiment.

BEEF STEW WITH POTATOES

This beef stew with potatoes is quick, easy, and delicious...can't get better than that!

POTATO STEW

A yummy side dish. Add sliced polish sausage or leftover ham for an easy main dish. This originated as "Depression" meal when my Polish grandmother could not afford meat. She could go to her cellar for her own canned carrots and tomatoes and then to the root cellar for the potatoes.

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