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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?
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.
List of the ingredients
- Potatoes (any kind)
- Veggies (carrots, celery, onion)
- Frozen peas
- Dijon mustard
- Soy sauce
- Tomato paste
- Herbs (Italian herb seasoning, rosemary, thyme)
- Low-sodium vegetable broth or water
- Olive oil
- Salt & pepper
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.
- Add the rest of the ingredients.
- Stir in broth, toss to combine and bring to the boil.
- 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!
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.
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!
Easy Potato Stew
- 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
- 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!