Beef / Pork

Liver and Bacon stew is for Dinner.

Liver and Bacon stew takes 10 minutes to prepare.

Liver and Bacon stew takes 120 minutes to cook.

Liver and Bacon stew makes 4 servings.

The ingredients for Liver and Bacon stew are:

- 4 slices of bacon, as lean as you can
- 1 whole beef liver (or other if you prefer, as long as the weight matches up)
- 2 medium onions
- 6 carrots
- 1 tbsp flour
- 8 stock cubes made up into appox 1.8 litres
- Salt and pepper to taste

Here is how you make Liver and Bacon stew:

First, heat your frying pan and add a tbsp of stock to it.Chop the carrots into slices and the onions finely.When the stock starts to hiss and boil, add the vegetables and stir to coat. They should quite quickly absorb the stock; stir often so they don't stick to the pan an add another tbsp of stock. Chop the bacon into little pieces, about 1cm squares or so. Add them to the frying pan once the vegetables have taken the second tbsp of stock and started to turn soft (about 5 minutes). Leave it to fry for another 5 minutes, stirring occassionally. While that cooks, chop the liver into very thin slices or strips. Combine the flour and some salt and pepper in a shallow dish, and lightly coat the liver with the mixture. Once the bacon has given up it's juices and the onion is suitably transluscent, remove the bacon and veg from the pan but try to keep a little of the oil in there. Fry the liver pieces, turning constantly, for 2-3 minutes. The goal here is not to cook it, but to sear the surface which will stop the meat from losing it's flavour during cooking. When you are done, the meat should be firm to the lightest of touches and have changed colour slightly to a grey-er brown, but should still be bleeding (a habit of liver as it's cooking) not comletely dry. Transfer the liver, bacon and vegetables to a large casserole dish for the oven. As I believe it's more energy efficient this way, I only now set the oven temperature; 150c or 320f. Cover the other ingredients with the stock, and put the lid on the casserole dish. Cook for about 2 hours, then serve with your starchy carb of choice or alone as a stew. Tip; I recommend pork stock (and have used it to judge the values of the meal) but vegetable and beef stock also work; experiment with what you preffer. I have also left the hebs and spices intentionally blank, so you can choose those you like the most. This is a delicious dish on it's own that I find never needs spicing up, but you may feel differently. Enjoy!Serving Size: Makes 4 main course servingsNumber of Servings: 4Recipe submitted by SparkPeople user ANNIDAVISON.

The nutritional information for Liver and Bacon stew is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 334.1

• Total Fat: 12.5 g
• Cholesterol: 338.0 mg
• Sodium: 235.5 mg
• Total Carbs: 23.0 g
• Dietary Fiber: 4.0 g
• Protein: 31.8 g