Name: Potato Stew
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Comfort Food
Ingredients: 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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Easy Potato Stew is a warm hug in a bowl, perfect for those chilly evenings when comfort food is all you crave. Imagine sitting down to a steaming bowl of thick, savory stew, filled to the brim with tender potatoes, vibrant carrots, and a sprinkling of fresh peas. Each spoonful is a delightful blend of flavors and textures that dance on your palate—from the softness of the potatoes to the crunch of the celery. This stew is not only hearty but also incredibly satisfying, making it the ideal meal after a long day.

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

This recipe has become a staple in my kitchen, particularly during the fall and winter months. The first time I made this potato stew, I was drawn in by its simplicity and the comforting aroma wafting through my home. It’s so easy to throw together, and the flavors meld beautifully as it simmers away on the stove. Whether you’re cooking for a cozy night in or need a dish to impress friends at dinner, this easy potato stew promises to deliver warmth and joy with every bite. I can’t wait for you to try it!

Why You’ll Love This Recipe

Simple & Quick: Ready to enjoy in just about 35 minutes! Perfect for busy weeknights.
Irresistible Flavor: Fresh herbs and savory veggies create a bouquet of flavor that’s both comforting and delicious.
Eye-Catching Appeal: The colorful mix of veggies looks as delightful as it tastes, making it a feast for the eyes.
Flexible Serving: Ideal for cozy dinners, potlucks, or meal prep—enjoy it anytime.
Diet-Friendly Options: This recipe is naturally vegan and can easily be made gluten-free.

Ingredients You’ll Need

1 tablespoon olive oil: For sautéing—adds richness and depth. You could substitute with coconut oil for a hint of sweetness.
1 large onion (any color): Provides the base flavor. Yellow or sweet onions work best.
3 garlic cloves, minced or pressed: Brings aromatic flavor to the stew—don’t skip this!
3 medium-sized carrots, diced: Adds sweetness and color. Feel free to swap for parsnips.
2 celery ribs, diced: Offers a nice crunch—celery’s freshness balances the heaviness of the stew.
1 ½ lb (675 grams) potatoes, diced (approx 1 inch cubes): The heart of the dish! Use waxy varieties like Yukon Gold for creaminess.
½ tsp dried rosemary: Contributes an earthy aroma. Can substitute with fresh rosemary for a bolder flavor.
½ tsp Italian herbs: A harmonious blend that ties the flavors together. Store-bought is fine, or mix your own.
¼ tsp dried thyme: Adds a warm, woodsy note to the stew—fresh thyme is also a great option.
1 tablespoon soy sauce: For umami richness—can substitute with tamari for a gluten-free alternative.
1 tablespoon Dijon mustard: A flavor booster that adds a bit of tang.
1 tablespoon tomato paste: This deepens the stew’s flavor and gives it a rich color.
½ – ¾ teaspoon fine salt, or according to taste: Enhances all the flavors—start with less and add more as needed.
⅛ teaspoon black pepper, plus more to serve: Adds a subtle kick; freshly ground is best.
3 cups (720 ml) low-sodium vegetable broth or water: Using broth enriches the stew without overpowering the flavors.
1 cup frozen peas: They add a pop of color and sweetness; no need to thaw beforehand.
2 tablespoons chopped fresh parsley, to serve (optional): Brightens up the dish with freshness.

How to Make Potato Stew

Sauté the Aromatics: In a large pot or Dutch oven, heat 1 tablespoon of olive oil 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 the Veggies: Toss in 3 diced carrots and 2 diced celery ribs. Stir everything together for a couple of minutes to allow the veggies to soften slightly.
Combine & Simmer: Pour in the diced potatoes (1 ½ lb), ½ teaspoon dried rosemary, ½ teaspoon Italian herbs, ¼ teaspoon dried thyme, 1 tablespoon soy sauce, 1 tablespoon Dijon mustard, 1 tablespoon tomato paste, and ½ – ¾ teaspoon fine salt. Add 3 cups of low-sodium vegetable broth or water, stirring to combine. Bring to a boil, then reduce the heat and cover. Let it simmer gently for about 20-25 minutes, stirring occasionally, until the potatoes are tender.
Stir in the Peas: Once the potatoes are soft, stir in 1 cup of frozen peas, cooking for an additional 3 minutes. Taste the stew and adjust seasoning if necessary.
Optional Thickening: For a thicker broth, scoop out 1-2 cups of the stew, blend it until smooth, then return it to the pot. Alternatively, use an immersion blender to partially blend the stew; just be careful with the hot liquid!
Serve: Ladle the potato stew into bowls and top with freshly ground black pepper, a drizzle of extra-virgin olive oil, and chopped fresh parsley, if desired. Sit back and enjoy this bowl of goodness!

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the potato stew for up to 3 months. To reheat, simply thaw in the fridge overnight and warm on the stove over medium heat until heated through, adding a splash of vegetable broth if the stew thickens too much. The flavors may meld even more after sitting, making it taste just as good, if not better!

Chef’s Helpful Tips

Avoid overcooking the vegetables; they should be tender but not mushy.
For a even richer flavor, sauté the onion until lightly caramelized before adding the garlic.
Make it a day ahead; stews often taste better the next day when the flavors have time to mingle.
Want more protein? Add a can of drained chickpeas or white beans for extra heartiness.
Always adjust seasonings at the end, as flavors concentrate during cooking.

This easy potato stew is more than just a recipe; it’s an invitation to warmth, comfort, and full bellies. Each step is straightforward, ensuring that anyone – regardless of cooking skill – can recreate this nourishing dish at home. Whether you’re sharing it with friends or enjoying it solo, it’s bound to satisfy.

Recipe FAQs

Can I make this potato stew gluten-free?

Absolutely! Just use tamari in place of soy sauce, and ensure your vegetable broth is gluten-free as well. The ingredients are naturally gluten-free, making this stew a fantastic option for those with dietary restrictions.

How do I store leftovers?

After the stew cools, transfer it to an airtight container and store it in the refrigerator for up to 4 days. If you’re looking to keep it longer, it freezes beautifully for up to 3 months.

Can I add other vegetables?

Definitely! This stew is quite versatile. Feel free to toss in any seasonal vegetables you have on hand, such as green beans, corn, or bell peppers. Just adjust the cooking time according to how quickly they cook.

What can I serve with potato stew?

This hearty stew is perfect on its own, but if you’d like to serve it with something, consider some crusty bread, a simple green salad, or even a side of cornbread for a delightful meal.

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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: Comfort Food

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Description

This potato stew is a delightful combination of flavors, featuring tender potatoes and fresh veggies. Perfect for a warm, hearty meal, it offers simple preparation and comfort in every bowl, making it an excellent weekday dinner choice for families.

Ingredients

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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; sauté over medium heat for about 5 minutes until translucent.
Mix in the diced carrots and celery until combined.
Stir in the remaining ingredients (except the peas), bring to a boil, then reduce heat and cover.
Simmer for about 20-25 minutes, stirring occasionally, until the potatoes are tender.
Add the frozen peas and cook for an additional 3 minutes, then turn off the heat and adjust seasoning to taste.
For a thicker stew, blend 1-2 cups of the broth and potatoes, then return to the pot. Use an immersion blender for partial blending if preferred.
Serve with freshly ground black pepper, a drizzle of olive oil, and fresh parsley.