There’s something wonderfully comforting about a hot bowl of stew, especially when it’s a hearty potato stew that warms both body and soul. Imagine diving into a rich and flavorful broth filled with tender potatoes, carrots, and peas. The aroma of sautéed onions and garlic fills the kitchen, promising a meal that’s just as fulfilling as it is nourishing. This easy potato stew isn’t just a simple recipe; it’s a celebration of wholesome ingredients coming together to create something magical.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Potato Stew
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Potato Stew

When I first experimented with a potato stew, it was one of those rainy days when all I wanted was something to cozy up with. With minimal prep time and ingredients you likely already have in your pantry, this dish quickly became a go-to for chilly evenings. Not only is it budget-friendly and satisfying, but it’s also entirely vegan, making it a great option for everyone. So why not grab your favorite pot and get ready to make a meal that’s comforting, healthy, and delicious? I can’t wait for you to try it!

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep and 35 minutes of cooking time, you can have a wholesome meal ready in under an hour.
Irresistible Flavor: The blend of garlic, herbs, and vegetable broth creates a rich, hearty flavor that beckons you to take a second helping.
Eye-Catching Appeal: The vibrant colors of carrots and peas make this stew as delightful to look at as it is to eat.
Flexible Serving: Perfect for any occasion; enjoy it as a cozy family dinner, a comforting lunch, or even as a party dish.
Diet-Friendly Options: Completely vegan, ensuring everyone can enjoy a bowl of this nourishing stew.

Ingredients You’ll Need

1 tablespoon olive oil: A staple in many kitchens, it adds richness to the dish. You can substitute it with other oils like avocado or canola for a different flavor.
1 large onion (any color): Brings sweetness and depth to the stew. Yellow onion works beautifully, but feel free to use red or white.
3 garlic cloves, minced or pressed: Adds a fragrant, savory aroma. If you’re a garlic lover, don’t hold back!
3 medium-sized carrots, diced: Sweet and vibrant, they provide a pop of color and texture. You can also use parsnips for a twist.
2 celery ribs, diced: Contributes a subtle crunch and enhances the stew’s overall flavor. If celery isn’t your thing, consider bell peppers.
1 ½ lb (675 grams) potatoes, diced (approx 1 inch cubes): The star of our dish! Use Yukon Gold for creaminess or Russets for a fluffier texture.
½ tsp dried rosemary: Offers an earthy aroma; fresh rosemary can be used, adjusting the quantity.
½ tsp Italian herbs: A fragrant blend of herbs including basil, oregano, and thyme to enhance flavor.
¼ tsp dried thyme: Adds depth. If you have fresh thyme, go ahead and use that instead for a more robust flavor.
1 tablespoon soy sauce: Provides umami and enhances the savoriness of the stew. Tamari works as a gluten-free alternative.
1 tablespoon Dijon mustard: Adds a tangy kick that brightens all the flavors.
1 tablespoon tomato paste: Introduces a subtle sweetness and a rich color. Feel free to use crushed tomatoes if that’s what you have.
½ – ¾ teaspoon fine salt: Necessary for accentuating the flavors. Adjust according to your taste preferences.
⅛ teaspoon black pepper, plus more to serve: Adds a hint of spice that elevates the dish.
3 cups (720 ml) low-sodium vegetable broth or water: The base for your stew. Using broth will make it richer, while water keeps it lighter.
1 cup frozen peas: Sweet bursts in every bite! Fresh peas can also be used when in season.
2 tablespoons chopped fresh parsley, to serve (optional): For garnish, adding color and freshness.

How to Make Potato Stew

Sauté the Aromatics: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add 1 large diced onion and 3 minced garlic cloves. Sauté for about 5 minutes, until the onion is translucent and fragrant.
Add Veggies: Stir in 3 diced medium-sized carrots and 2 diced celery ribs. Toss until they are well-combined with the onion and garlic, allowing their flavors to blend for a couple of minutes.
Build the Stew: Now, add the remaining ingredients—1 ½ lb diced potatoes, 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, ⅛ teaspoon black pepper, and 3 cups of low-sodium vegetable broth. Bring everything to a boil, then reduce the heat, cover with a lid, and let it simmer for about 20-25 minutes, stirring occasionally.
Add the Peas: Once the potatoes are fork-tender, stir in 1 cup of frozen peas and cook for an additional 3 minutes. After that, turn off the heat, taste the stew, and adjust the seasoning to your preference.
Optional Blending: For a thicker broth, scoop out 1-2 cups of the broth with some potatoes, blend it until smooth, and then return it to the pot. You can also use an immersion blender for a quick blend; just be cautious as it will still be hot!
Serving: Serve your tasty potato stew with additional black pepper, a drizzle of extra-virgin olive oil, and a sprinkle of fresh chopped parsley for a bit of brightness. Enjoy every comforting bite!

Storing & Reheating

To store potato stew, let it cool to room temperature before placing it in an airtight container. It can be kept in the refrigerator for up to 4 days. For longer storage, consider freezing it in a freezer-safe bag or container for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the fridge and reheat gently on the stove over medium heat for about 10-15 minutes, or until hot throughout. You might notice slight differences in texture, but a splash of broth or a touch of water can help refresh it.

Chef’s Helpful Tips

If your vegetables stick to the pot, add a splash of broth to deglaze and lift up the flavorful bits.
Use fresh herbs if you have them—they provide a brighter flavor than dried ones.
For added protein, consider throwing in a can of beans such as chickpeas or white beans.
Make it your own by introducing different vegetables like bell peppers or zucchini.
Remember, if your stew thickens too much while sitting, just stir in a bit of broth to bring it back to your desired consistency.

As you savor each hearty spoonful of this easy potato stew, don’t hesitate to experiment with the ingredients to suit your taste. Each variation offers a new twist on the same comforting dish. Enjoy this delightful meal with your loved ones, and bask in the warmth it brings to your kitchen!

Recipe FAQs

Can I make potato stew in a slow cooker?

Absolutely! You can adapt this recipe by sautéing the onion and garlic first, then adding all the ingredients to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are tender.

What type of potatoes is best for stew?

Yukon Gold potatoes are fantastic for stew. Their creamy texture holds up well during cooking, providing a smooth consistency. Russets will work too, but they tend to break down more easily.

Can I add other vegetables?

Certainly! This recipe is quite versatile. Feel free to throw in chopped bell peppers, green beans, or even sweet potatoes. Just make sure to adjust the cooking time for tougher vegetables.

How can I spice up the flavor?

If you’re looking for extra flavor, consider adding spices like paprika for smokiness or a pinch of red pepper flakes for heat. Fresh herbs like basil or cilantro can also elevate the profile dramatically.

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Potato Stew

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Author: Peter
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Soups
Method: Stovetop
Cuisine: American

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Description

This Potato Stew features irresistible flavors and simple preparations. With wholesome ingredients like potatoes, carrots, and herbs, it’s an ideal comfort food for cozy dinners.

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 the olive oil in a large pot or Dutch oven. Add the diced onion and minced garlic, and sauté over medium heat for about 5 minutes until the onion is translucent.
Add the diced carrots and celery, tossing until combined.
Stir in the remaining ingredients (except for the peas), bring to a boil, reduce the heat, and cover with a lid. 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 the heat off, taste, and adjust the seasoning according to your liking.
Optional: for a thicker broth, scoop out 1-2 cups of broth with potatoes, blend it, return it to the pot, and stir to combine. Be careful as the stew is still hot!
Serve the potato stew with freshly ground black pepper, a drizzle of extra-virgin olive oil, and freshly chopped parsley.

Notes

Feel free to customize vegetables based on your preference or what’s on hand.
For added texture, consider incorporating cooked beans or lentils.
This stew can be stored in the refrigerator for up to 4 days.