Description
This Potato Stew is packed with flavor from fresh vegetables and herbs, simple to prepare, and ideal for a warm, comforting dinner.
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
- â…› 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 over medium heat. Add the diced onion and minced garlic, sauté for about 5 minutes until translucent.
- Add the diced carrot and celery, tossing until everything is combined.
- Stir in the remaining ingredients (except peas), bring to a boil, reduce heat, and cover. Simmer for 20-25 minutes, stirring occasionally until potatoes are tender.
- Once tender, stir in the frozen peas and cook for an additional 3 minutes. Adjust seasoning to taste.
- For a thicker broth, blend out 1-2 cups of the stew and return it to the pot, or use an immersion blender to partially blend it while hot.
- Serve with freshly ground black pepper, a drizzle of olive oil, and chopped parsley.
Notes
The stew can be made ahead of time and stored in the refrigerator for up to 3 days.
Feel free to add other vegetables like bell peppers or zucchini for extra flavor and nutrition.
This recipe can easily be doubled for larger servings.
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 2g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg