Description

This Potato Stew is a warm, comforting dish made with tender potatoes and a medley of vegetables. It’s easy to make and perfect for a hearty dinner or a healthy meal. Simple ingredients combine to deliver a delicious flavor that’s sure to please everyone!

Ingredients

Scale

1 tablespoon olive oil
1 large onion (any color)
3 garlic cloves, minced or pressed
3 medium-sized carrots, diced
2 celery ribs, diced
1 ½ lb (675 grams) potatoes, diced (approx 1 inch cubes)
½ tsp dried rosemary
½ tsp italian herbs
¼ tsp dried thyme
1 tablespoon soy sauce
1 tablespoon dijon mustard
1 tablespoon tomato paste
½ – ¾ teaspoon fine salt, or according to taste
⅛ teaspoon black pepper, plus more to serve
3 cups (720 ml) low-sodium vegetable broth or water
1 cup frozen peas
2 tablespoon chopped fresh parsley, to serve (optional)

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Instructions

Heat olive oil in a large pot or Dutch oven.
Add diced onion and minced garlic; sauté for about 5 minutes until translucent.
Incorporate diced carrots and celery, stirring until mixed well.
Stir in the remaining ingredients except for the peas; bring to a boil.
Reduce heat, cover, and let simmer for about 20-25 minutes, stirring occasionally.
When potatoes are tender, stir in frozen peas and cook for 3 minutes.
Turn off heat; taste and adjust seasoning as needed.
Optional: for a thicker consistency, blend out 1-2 cups of broth with potatoes and return to pot, or use an immersion blender for a partial blend.
Serve the stew with fresh black pepper, olive oil, and parsley if desired.

Notes

Feel free to add other vegetables like bell peppers or corn for added flavor and nutrition.
Adjust seasoning according to your taste preferences.
This stew can be made in advance and stored in the refrigerator for a few days.

Nutrition

Serving Size: 1 cup
Calories: 210
Sugar: 3g
Sodium: 480mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 6g
Protein: 6g
Cholesterol: 0mg