Description
This potato stew stands out with its rich flavors from garlic, rosemary, and fresh veggies. Perfect for a quick dinner, it’s healthy and comforting, making it a must-try for anyone craving homemade goodness.
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. Add diced onion and minced garlic, sauté until translucent, about 5 minutes.
- Add diced carrots and celery, mixing until combined.
- Stir in remaining ingredients (except for peas), bring to a boil, then reduce heat and cover. Simmer for 20-25 minutes, stirring occasionally.
- Once potatoes are tender, add frozen peas and cook for 3 minutes. Turn off heat, taste, and adjust seasoning.
- For a thicker broth, remove 1-2 cups of broth with potatoes, blend, return to pot, and stir. Alternatively, use an immersion blender for a partial blend, ensuring to handle carefully as the stew is hot!
- Serve with freshly ground black pepper, a drizzle of olive oil, and chopped parsley, if desired.
Notes
Feel free to add more vegetables based on your preference, like bell peppers or zucchini.
If you like a bit of spice, consider adding red pepper flakes for an extra kick.
Nutrition
- Serving Size: 1 serving
- Calories: 265
- Sugar: 3.4g
- Sodium: 792mg
- Fat: 6.1g
- Saturated Fat: 0.8g
- Unsaturated Fat: 5.1g
- Trans Fat: 0g
- Carbohydrates: 46.3g
- Fiber: 7.1g
- Protein: 7.8g
- Cholesterol: 0mg