Potato Stew

This simple potato stew tastes absolutely delicious. It’s easy, budget-friendly, and turns pantry staples and simple vegetables into a flavorful, nourishing hug in a bowl.

Published in Oct 2021/Updated in Mar 2026

It’s still quite cold here in London, and I thought I would make it again and re-share this wonderful meatless stew made with inexpensive potatoes and everyday ingredients.

I love it as it’s vegan, easy to whip up during weeknight dinners, and easy to customize with whatever veggies or herbs you have on hand. But don’t mistake simple for bland, because this humble potato stew will surprise your taste buds!

The recipe is totally no-frills. The diced potatoes cook with a few diced carrots and celery in a flavorful broth infused with dried herbs, Dijon mustard, tomato paste, and soy sauce.

This combination of ingredients adds depth and umami flavor to the broth, making this thick potato stew rich and delicious, and perfect for these last winter days.

Serve with my easy panini bread, ready in 1 hour, or this soft no-knead focaccia, to soak up all that delicious broth packed with soft potatoes. Trust me, 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

How to make a potato stew

(Note: this is a quick description; the full recipe is at the bottom of the page.

• Sauté the onion and garlic in olive oil for 5 minutes.
• Stir in the diced carrots and celery.

• Add the potatoes, herbs, tomato paste, soy sauce, mustard, broth, and seasoning.
• Bring to the boil, and cook for about 20-25 minutes.

• Add the frozen peas and cook for 3 minutes until tender.
• Season to taste, then serve with chopped parsley, a few cracks of black pepper, and a drizzle of extra-virgin olive oil. Don’t forget crusty bread!

Recipe notes

Potato stew ingredients

Potatoes: For a stress-free stew, you can use any kind of potatoes you have in your pantry. I used Maris Piper, very popular here in the UK, but Russets work well too.

Extra virgin olive oil: To saute’ onion and garlic to make a flavor base, and to drizzle the stew before serving.

Carrots, celery, onions, frozen peas: These are the most convenient, least perishable vegetables you can find in your fridge on weeknights. They are great to keep on hand and to add nutrients to the most basic meal. Carrot and celery are simply chopped here, not diced as required in a classic soffritto recipe.

Dijon mustard: It’s the French version, with a milder taste than English mustard, and it works so well, adding depth of flavour.

Tomato paste + soy sauce: These excellent pantry staples add umami flavor to the dish, and, along with the mustard, they make a super flavorful potato stew. But you can use half a cup of diced tomatoes instead of the paste, and skip the soy sauce if you don’t have it on hand.

Herbs: I used dried herbs for convenience, but you can use a sprig of fresh rosemary or fresh thyme, and garnish the final dish with chopped fresh parsley. You can substitute the Italian herb seasoning with oregano if you wish.

Broth + seasoning: Low-sodium vegetable broth, or alternatively, hot water, works 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, to taste.

Potato stew variations

This filling potato stew makes a healthy and cozy 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 adding fresh spinach or baby kale at the last minute of cooking.
• Get extra savory: Roasted, shredded chicken or a generous handful of grated Parmesan or cheddar cheese will make a delicious twist.
• Add more plant-based protein: chickpeas, cannellini beans, and brown or green lentils make this potato stew heartier and higher in protein (see notes).

Storage tips & leftovers

The leftover potato stew keeps well in the fridge for 3-4 days. It will absorb all the broth as it sits. To reheat, add some water until it’s thinned to the desired consistency, then gently warm over medium-low heat. It’s also freezer-safe: I suggest dividing the stew into freezer-safe containers, refrigerating it overnight, and transferring it to the freezer. 

More delicious potato recipes

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

• Potato frittata
• Italian pasta with potatoes
• Tomato soup with potatoes
• White bean soup with potatoes
• Vegan potato soup
• Spinach potato soup
• Carrot potato soup

If you make this 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!

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