Description
This Potato Stew delivers hearty flavors with simple prep. Bursting with garlic, carrots, and rich broth, it’s a cozy meal for any occasion!
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 carrots and celery, and toss to combine.
- Stir in the remaining ingredients (except for the peas), bring to a boil, reduce heat, and cover.
- Let it simmer for about 20-25 minutes, stirring occasionally, until potatoes are tender.
- Stir in the frozen peas and cook for an additional 3 minutes.
- Adjust seasoning to taste.
- Optional: For a thicker broth, blend 1-2 cups of the stew, then return it to the pot and stir.
- Serve with black pepper, a drizzle of olive oil, and fresh parsley.
Notes
Feel free to customize vegetables based on your preference.
For added richness, a splash of cream can be stirred in before serving.
Serve with crusty bread for a complete meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg