Step-by-Step Instructions
1. Simmer the Vegetables and Meat
In a large Dutch oven or heavy-bottomed pot, combine your cubed potatoes, diced carrots, minced onion, and the ham. Pour in the broth until the ingredients are just covered. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 15–20 minutes, or until the potatoes and carrots are fork-tender.
2. Prepare the Golden Base
While the vegetables are simmering, it’s time to create the “Golden” element. In a separate small saucepan, melt the butter over medium heat. Whisk in the flour to create a smooth paste (roux) and cook for 1 minute—just enough to remove the raw flour taste but not enough to brown it. Slowly pour in the milk or cream, whisking constantly until the mixture thickens into a smooth, heavy sauce.
3. Combine and Thicken
Once the vegetables in the main pot are tender, stir in the peas. The residual heat will cook them perfectly without making them mushy. Slowly pour the thickened cream sauce into the main pot, stirring gently to combine. You will see the stew transform into a beautiful, rich gold color.
4. Final Seasoning
Taste your stew before adding extra salt, as ham can be quite salty on its own. Add a generous crack of black pepper and a pinch of thyme. Let the stew sit on low heat for another 5 minutes to allow the flavors to meld together perfectly.
Pro-Tips for the Best Results
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The Potato Choice: If you prefer a stew where the potatoes hold their shape perfectly, use Yukon Golds. If you like a slightly grainier, thicker stew where the potatoes break down a bit, go with Russets.
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Leftovers: This stew is even better the next day. As it sits in the fridge, the flavors deepen. If it becomes too thick upon reheating, simply splash in a little extra milk or broth.
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Serving Suggestions: Serve this in deep stoneware bowls with a side of crusty sourdough bread or warm honey-butter biscuits. It’s the ultimate companion for a chilly evening.
