Description
This Potato Stew is a warm, comforting dish filled with tender potatoes, fresh vegetables, and aromatic herbs, making it the perfect choice for any home-cooked meal.
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 for about 5 minutes until 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 heat, and cover with a lid. Simmer for 20-25 minutes, stirring occasionally.
- When potatoes are tender, stir in the frozen peas and cook for 3 minutes.
- Turn off the heat, taste, and adjust seasoning if needed.
- For a thicker broth, blend 1-2 cups of broth with potatoes, return it to the pot and stir to combine.
- Serve with freshly ground black pepper, a drizzle of extra-virgin olive oil, and chopped parsley.
Notes
Feel free to add other vegetables like sweet potatoes or green beans for variation.
For a heartier meal, include some beans or lentils.
Adjust the salt and pepper to suit your taste preference.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 3g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg