Easy Potato Stew

5 from 5 votes

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 Time10

Cook Time25

Total Time35

Course: stew

Cuisine: vegan

Keyword: Potato stew

Servings:

Calories: 230kcal

Author: Katia

Ingredients

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, and 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 remaining ingredients (except for the peas), bring to a boil, then reduce the heat and cover with a lid. Let it simmer for about 20-25 minutes, stirring occasionally.
When the potatoes are tender, stir in the frozen peas and cook for 3 minutes. Turn the heat off, taste and adjust the seasoning according to your liking.
Optional: for a thicker broth, scoop out 1-2 cups of broth with potatoes, blend it, return it to the pot, and stir to combine. You can also use an immersion blender to partially blend the stew. Either way, be careful as the stew is still hot!
Serve the potato stew with freshly ground black pepper, a drizzle of extra-virgin olive oil, and freshly chopped parsley. 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.

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 that the dried lentils need 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