Creamy Bacon & Vegetable Stew

It's got to be a warming and chunky stew to thaw those cold evenings.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)
Serves 4 Cook: 25 min

Ingredients

Colman's Cheddar Cheese Sauce 1 pack
Meat (such as bacon) 200g
Vegetables as you like
Milk 800ml
Water 200ml
Chicken stock granules 2 tsp
Double cream as you like

Method

1
This is the Colman's cheddar cheese sauce I used.
2
Chop the meat into small bitesize pieces and put in a pan.
3
Prepare your vegetables - I used onion, carrots, green beans and cauliflower cut into small bitesize pieces.
4
Add any root vegetables to the pan at Step 2 and cook on medium heat. When softened, remove excess oil with kitchen paper.
5
Add the milk and stock granules. Turn the heat up to high. Jut before it boils, turn down to medium and simmer for 10 minutes. In the meantime, mix the cheese sauce with the water.
6
Once the root vegetables have cooked, add any other softer vegetables and the cheese sauce from Step 5. Just before serving, add the double cream.

Tips & Note

You can use sweetcorn or Chinese cabbage or courgette, whatever you like!

Creamy Bacon & Vegetable Stew

It's got to be a warming and chunky stew to thaw those cold evenings.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)

Serves 4

Cook: 25 min

Ingredients

Colman's Cheddar Cheese Sauce 1 pack
Meat (such as bacon) 200g
Vegetables as you like
Milk 800ml
Water 200ml
Chicken stock granules 2 tsp
Double cream as you like

Creamy Bacon & Vegetable Stew

Recipe ID :1462 Posted on 16 DEC 2015

Serves 4

Cook 25min
views 3,342
printed 129

saved 4

It's got to be a warming and chunky stew to thaw those cold evenings.

Share

Ingredients

Print Ingredients Email Ingredients
1 pack
200g
as you like
800ml
200ml
2 tsp
as you like

Method

Cook
25min
1
This is the Colman's cheddar cheese sauce I used.
2
Chop the meat into small bitesize pieces and put in a pan.
3
Prepare your vegetables - I used onion, carrots, green beans and cauliflower cut into small bitesize pieces.
4
Add any root vegetables to the pan at Step 2 and cook on medium heat. When softened, remove excess oil with kitchen paper.
5
Add the milk and stock granules. Turn the heat up to high. Jut before it boils, turn down to medium and simmer for 10 minutes. In the meantime, mix the cheese sauce with the water.
6
Once the root vegetables have cooked, add any other softer vegetables and the cheese sauce from Step 5. Just before serving, add the double cream.

Tips & Note

You can use sweetcorn or Chinese cabbage or courgette, whatever you like!

HOME
midnight kitchen
I’ve got 163 recipes!

MIDNIGHT KITCHEN
Step into my kitchen!
A delicious combination of prawn and avocado with a hint of the flavour of anchovy...you'll love it.
Pasta, Tinned anchovy fillets (small), Cooked prawns, Ripe avocado, Sundried tomatoes in oil, Olive oil
HOME
I enjoyed this in an exclusive Japanese restaurant. It takes a bit of time to cook at home but it's worth it.
Whole sea bream , Kombu seaweed, Water, Bonito flakes, Salt, Light soy sauce, Somen noodles, Spring onion or leek, Carrot, Lime
HOME
Serve doused in sweet vinegar.
Yam, Wakame seaweed, Vinegar (in water), Sugar
HOME
Traditionally, it takes time to prepare these beans, soaking overnight first. But if you want to eat them now, here's how to do it!
Soya beans, Water, Noodle soup granules
HOME
This works well as a soup or equally as good as a sauce for pasta.
Chinese leaves, Bacon rashers, Sweetcorn, Flour, Milk, Water, Stock granules, Cheese, Parsley (optional)
HOME
Sous vide cooking (vacuum packed) is an established and trendy style done in most restaurants, even Michelin star ones. I tried to do it at home without any tools.
Spare Ribs (beef or pork), Ziploc bag, Salt & Pepper, Fajita BBQ sauce, Sugar & honey combined, Red wine, Garlic, herbs
HOME

Comment


Upload your
“I made it!!” photo

Similar Recipe

A great variety of tastes and textures, it's a blue cheese lover's paradise.
Bread loaf (small), Garlic, Olive oil, Salt & pepper, Flour, Vegetable oil, Blue cheese (Danish Blue), Milk
The marrow melts in the mouth, savour the flavours!
Marrow, Bacon (unsmoked), Curry powder, Garlic, Ginger, Chicken stock cube, Water, Sake, Soy sauce
The wasabi mayonnaise with capers works wonders in this dish.
Celery, Avocado, Smoked cheese, Wasabi mayonnaise:, Mayonnaise, Capers, Wasabi, Soy sauce
Mizue
PRO
Who would have thought melted cheese and sugar would work wonders on toast...?
Sliced bread, Butter, Sliced cheese, Granulated sugar
Tobuchan
HOME
A wonderful dish as an appetiser at a dinner party.
Avocado, Lemon juice, Spring onion, Soy sauce, Mayonnaise, Breadcrumbs, Parmigiano reggiano, Olive oil
Mizue
PRO
You can eat this as it is, or dip in toast soldiers, ideal for Sunday brunch.
Mushrooms (medium), Parsley, Butter, Salt & pepper, Lime or lemon, Single cream, Mature cheddar cheese, Egg yolks
Tobuchan
HOME

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME