This creamy ham and potato stew is very easy to make and the best thing about it is that you can add other ingredients and it still turns out great. Delicious with full-bodied flavor.
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Stew on a Cold Day
The wind is blowing, and it is 35 degrees F. outside. This is a perfect day to make stew or soup. Today stew won. It can be made quickly and warms up the insides after coming in from the cold. Since I can’t seem to make a small amount, there is enough to feed a crowd. The visitors can enjoy some stew too.
Use What is in Your Pantry
While I say red onion in this recipe, it is what I happened to have on hand today. You can certainly use a yellow or white onion. Additionally, if I had celery on hand, I would have cut that up and cooked it with the onions. Today, I didn’t so, no worries…just made it without. Same goes for the potatoes. Family friends gave me a bunch from their garden – all kinds. I used them all. Cooking as opposed to baking is very forgiving. Often, I swap out one ingredient for another. This is how new recipes are made and new family favorites are found.
Using Roux as Thickener
Roux is pronounced (rue or roo). It is a combination of butter, flour and usually milk. This simple combination of ingredients does wonders in adding flavor and thickening soups and stews without having lumps. This roux mixture is also the basis of gravies as it thickens without lumps. If you have never made roux before, give it a try. Here is my easy Roux Recipe.
A Crowd-Pleasing Ham and Potato Stew
Creamy Ham and Potato Stew
Ham and Potato Stew
- 1 Medium Red Onion Diced
- 2 Tbl. garlic Finely diced
- 4 Large carrots Peeled and diced
- 2 Tbl. olive oil
- 4 Cups Potatoes Peeled and diced (any kind)
- 2 Cups ham Diced
- 2 Cups chicken stock
- 1 Cup Ham Stock
- 1/2 Tsp. pepper
- 1 Tsp. dried parsley
- 3 Tbl. butter
- 3 Tbl. all-purpose flour
- 2 Cups milk
Ham and Potato Stew
- In a large 5-quart kettle, add the olive oil, onion, garlic, and carrots. Cook over medium heat approximately 5 minutes. (until starting to soften)
- Add the potatoes, chicken stock, and ham stock. Cover and bring to a boil until the potatoes are almost tender. (I used mine that was saved in the freezer)
- Add the ham pieces, pepper and dried parsley. Continue cooking over medium-low heat while you are making the thickening roux.
- In a separate sauce pan or cast-iron skillet, add the butter. Once the butter is melted, add the flour and use a whisk to continue stirring until fully incorporated, about 1 minute. Slowly stir in the milk and continue stirring over a medium-low heat until thick.
- Once the roux is thick, turn off the heat to the ham and potato stew. Pour the roux into the stew and mix until well incorporated.
- Serve on its own or with crackers.
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I hope that you liked this recipe. If you are looking for more ideas on what to make, here are a few other recipes that you may enjoy.