Potato Stew
9 ingredients
2 steps
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
Directions
-
1Saute potatoes and onions in bacon fat covered over low heat, turning occasionally until onions are transparent.
-
2Add remaining ingredients and simmer until potatoes are tender.
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