Name: Easy Potato Stew
Prep time: 7 min
Cook time: 33 min
Total time: 40 min
Ingredients: 1 ½ Tbsp 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); 1 tsp dried rosemary; ½ tsp Italian herbs; ¼ tsp dried thyme; 1 Tbsp soy sauce; 1 ½ Tbsp Dijon mustard; 1 Tbsp tomato paste; ¾ tsp fine salt, or according to taste; ⅛ tsp black pepper, plus more to serve; 3 cups (720 ml) low-sodium vegetable broth or water; 1 cup frozen peas

This post may contain affiliate links. Please read my disclosure policy for more details.

This easy potato stew is so delicious and comforting. The starchy potatoes are combined with carrots, celery, peas and are gently cooked in a thick, flavorful broth. Perfect for crusty bread to sop it all up!

It’s also vegan, gluten free, quick to whip up and budget-friendly. What’s not to love?

Top view of a white bowl full of potato stew with carrots and peas. Crusty bread and thyme in the background.

Jump to recipe

This no-frills recipe is so easy to make, flexible, and makes one of our favorite cozy meals during cold winter nights. It’s also a great way to use up potatoes and leftover vegetables.

But don’t mistake simple for bland. Not only is this stew packed with veggies, but it’s also packed with flavor.

All you have to do is cooking your potatoes, carrots and celery in a flavorful broth infused with herbs, mustard, tomato paste and soy sauce. These ingredients add depth and umami flavor making this thick potato stew rich and delicious.

Serve with my easy panini bread ready in 1 hour or this soft no-knead focaccia, and everyone will come back for more!

List of the ingredients

Potatoes (any kind)
Veggies (carrots, celery, onion)
Frozen peas
Garlic
Dijon mustard
Soy sauce
Tomato paste
Herbs (Italian seasoning, rosemary, thyme)
Low-sodium vegetable broth or water
Olive oil
Salt & pepper

The ingredients to make this potato stew are arranged over a white table.

How to make potato stew

(Note: this is a quick description with step-by-step photos, the full recipe is at the bottom of the page).

Saute’ onion and garlic in olive oil for 5 minutes.
Stir in the diced carrots and celery.

Top view of a white Dutch oven full onion and diced vegetables.

Add the rest of the ingredients.
Stir in broth, toss to combine and bring to the boil.

Top view of a white Dutch oven full of diced potatoes, herbs and broth.

Cook gently, and after 25 minutes add the frozen peas.
Let it simmer for 3 minutes until tender, taste, and adjust the seasoning.
Serve with freshly ground black pepper and crusty bread. Enjoy!

Top view of a Dutch oven full of potato stew with the addition of frozen peas in the last minutes of the cooking time.

Recipe notes

Potato stew ingredients

Potatoes: for a stress-free stew any kind of potato works, and this is that type of recipe. I used Maris Piper, very popular here in the UK, but Russets works well too.

Vegetables: I used the most convenient and less perishable vegetables you can find if your fridge during weeknights. Carrots, celery, onions and frozen peas are great to keep on hand and to add nutrients to the most basic meal.

Mustard: it works so well and adds depth of flavour to this dish.

Tomato paste and soy sauce: these excellent pantry staples add umami flavor to the dish and, along with the mustard, they’re the secret to make a good potato stew!

Herbs: I used dried herbs for convenience, but you can use a sprig of fresh rosemary, or fresh thyme, bay leaves, and you can garnish the final dish with chopped, fresh parsley. I don’t recommend ditching Italian seasoning though, its aromatic flavor works very well with the potatoes.

Broth: low-sodium vegetable broth, or alternatively hot water, work with the amount of salt stated in the recipe. You’re also welcome to use your favorite vegetable or chicken broth, but in this case add the salt only at the end and according to your taste.

Close-up of a white bowl full of potato stew with peas, crusty bread in the background.

Potato stew variations

This filling potato stew makes a healthy family meal, and it’s also flexible and allows you to play around with the ingredients you have on hand:

Mix up the veggies! You can add mushrooms, diced parsnips or squash. They make lovely variations and they’re seasonal too.
Add leafy greens: try to add fresh spinach or baby kale in the last minute of the cooking time.
Add more plant-based protein: chickpeas, cannellini beans, and brown or green lentils make this potato stew heartier, full of texture and protein (see notes).

Note: if you swap the ingredients or add more pulses, make sure to adjust the quantitities of broth and salt accordingly until you reach the desired consistency and seasoning.

More delicious potato recipes

If you’re looking how to use up the humble, budget-friendly potatoes, I’ve got you covered with these easy, delicious recipes:

If you make this easy potato stew or if you have any questions, let me know! Leave a comment, send me a message, or rate it. I would love to hear from you!

And for more recipe updates, subscribe my newsletter and follow me on Instagram, Pinterest and Facebook.

Top view of a white bowl full of potato stew with veggies.

Print Recipe

5 from 1 vote

Easy Potato Stew

This easy potato stew is so delicious and comforting. The starchy potatoes are combined with carrots, celery, peas and are gently cooked in a thick, flavorful broth. Perfect for crusty bread to sop it all up!

Prep Time7 mins

Cook Time33 mins

Total Time40 mins

Course: stew

Cuisine: vegan

Keyword: Potato stew

Servings:

Calories: 241kcal

Author: Katia

Ingredients

1 ½ Tbsp 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)
1 tsp dried rosemary
½ tsp Italian herbs
¼ tsp dried thyme
1 Tbsp soy sauce
1 ½ Tbsp Dijon mustard
1 Tbsp tomato paste
¾ tsp fine salt, or according to taste
⅛ tsp black pepper, plus more to serve
3 cups (720 ml) low-sodium vegetable broth or water
1 cup frozen peas

Instructions

Heat the olive oil in a large Dutch oven or in a heavy-bottomed pot. Add the diced onion, the minced garlic and begin to sauté over medium heat for about 5 minutes, until the onion is translucent.
Add the diced carrot, celery and toss until combined.
Stir in the rest of the ingredients, bring to the boil, then reduce the heat and cover with a lid. Let it simmer for about 25 minutes, stirring occasionally.
After 25 minutes add the frozen peas, cook ofr 3 minutes or until tender.
Turn the heat off, taste and adjust the seasoning according to your liking.
Serve with freshly ground black pepper and warm crusty bread. Enjoy!

Notes

Broth: if you use chicken or vegetable broth rather than water or low-sodium broth, it’s important to adjust the seasoning at the end and not at the beginning, as you never really know how salty the broth is.

Storage: this potato stew will keep in the fridge in an airtight container for up to 4 days. It will absorb all the liquid significantly as it sits and to reheat, add some water until it’s thinned to the desired consistency, then gently warm over medium-low heat. It’s also freezable.

Recipe variations: for more plant-based protein, you can add either 1 can of chickpeas, 1 can of white beans or 3/4 or 1 cup of dried lentils. Rinse, drain and add them to the recipe when you add the potatoes. Whatever pulses you decide to use, make sure to adjust the quantity of broth accordingly, and keep in mind the dried lentils needs more liquid than canned beans. Trust your judgement and add liquid until you get the desired consistency.

Nutrition facts: the nutrition values are for one serving and are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition

Thank you!