Description
This Potato Stew is a comforting blend of flavors, featuring tender potatoes, carrots, and aromatic herbs. Perfect for an easy family dinner or a cozy night in, it’s a satisfying dish that leaves you craving more.
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)
Instructions
- Heat the olive oil in a large pot or Dutch oven. Add the diced onion and minced garlic, and sauté over medium heat until the onion is translucent.
- Add the diced carrot and celery, and toss until combined.
- Stir in the remaining ingredients (except for the peas), bring to a boil, reduce the heat, and cover. Let it simmer for about 20-25 minutes, stirring occasionally.
- When the potatoes are tender, stir in the frozen peas and cook for 3 minutes. Turn off the heat, taste, and adjust seasoning as needed.
- For a thicker broth, scoop out some broth with potatoes, blend it, return it to the pot and stir. You can also use an immersion blender for a partially blended stew.
- Serve the potato stew with freshly ground black pepper, drizzle of olive oil, and freshly chopped parsley.
Notes
Feel free to use any type of potatoes you have on hand.
Adding some diced bell peppers can enhance the flavor.
Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg