Description
This potato stew brings comfort and flavor into your kitchen with its simple prep. Made with tender potatoes and fresh vegetables, it’s a delightful meal ideal for family dinners or cozy nights in.
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 olive oil in a large pot or Dutch oven over medium heat. Add diced onion and minced garlic, sauté for about 5 minutes until translucent.
- Add diced carrots and celery, tossing until well combined.
- Stir in the remaining ingredients (except peas), bring to a boil, then reduce the heat and cover. Let it simmer for about 20-25 minutes, stirring occasionally.
- Once the potatoes are tender, add frozen peas and cook for an additional 3 minutes. Turn off the heat, taste, and adjust seasoning if necessary.
- For a thicker broth, remove 1-2 cups of the broth with potatoes, blend until smooth, return to the pot, and stir. Use an immersion blender for a partially blended effect if preferred.
- Serve the potato stew with freshly ground black pepper, a drizzle of extra-virgin olive oil, and a sprinkle of chopped parsley.
Notes
Feel free to add your favorite vegetables for variation.
Serve with bread for a complete meal.
This stew can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 3g
- Sodium: 385mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg