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
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; 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.
Notes
Feel free to use any type of potato you have on hand.
To enhance flavor, let the stew sit for a few minutes after cooking before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg