An hearty potato stew that is perfect for vegetarians but bursting with flavor for anyone. This simple stew is ready in under an hour and perfect for winter.
Are you a vegetarian looking for a hearty and satisfying meal? Look no further than this delicious potato stew recipe that is sure to please your taste buds. Packed with wholesome ingredients and bursting with flavor, this stew is perfect for those chilly evenings when you crave a comforting and nourishing dish.
With tender baby Yukon potatoes, aromatic spices, and nutritious vegetables, this recipe is not only vegetarian-friendly but also a great option for anyone looking to incorporate more plant-based meals into their diet.
Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is easy to follow and yields impressive results every time. So grab a bowl, cozy up, and enjoy a delicious and hearty potato stew that will leave you feeling satisfied and content.
How To Make Potato Stew
Ingredients you’ll need first
- Baby Yukon potatoes
- Garlic
- Onion
- Mushroom
- Celery
- White beans
- Thyme
- Crushed tomatoes
- Broth
- Worcestershire sauce
- Granulated sugar
Making the potato stew easily
- First, you have to prep all of the ingredients before starting. The recipe will move quickly and you will burn something trying to wash the mushrooms or drain the beans.
- Now, in a large pot on medium high heat add the mushrooms without oil. Allow them to sweat and release all the water.
- Then add in oil, onion, garlic, carrots and celery. Cook all these ingredients together until the onions are softened and translucent.
- Now, toss in the beans, potatoes then pour in the broth and crushed tomatoes. Lower the heat to medium low.
- Before covering the pot, pour in the Worcestershire sauce, thyme, and sugar. Cover the pot and allow the ingredients to slowly simmer until the potatoes are tender.
- Before serving, taste for salt and pepper and remove the thyme sprigs.
Frequently Asked Questions (FAQs)
Best potatoes for stew?
Red potatoes or Yukon potatoes are the best. Russet potatoes tend to be too starchy for stews but they are great for potato soup.
Should I boil the potatoes first?
No, the potatoes will cook in the stew. This is where the ingredients really come together while the potatoes are cooking.
Do I need to peel the potatoes first?
Yukon are normally cleaned then eaten with the skin on. It’s not thick like russet potato skin.
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Potato Stew
Ingredients
- 1 pound baby Yukon potatoes, halved
- 4 cloves garlic, minced or pressed
- 1/2 medium yellow onion, diced
- 4-8 ounce mushrooms, chopped
- 2 medium carrots, chopped
- 2 ribs celery, minced
- 15 ounce can of white beans, drained & rinsed
- 5 sprigs fresh thyme
- 28 ounce can of crushed tomatoes
- 1 cup vegetable stock
- 1 tablespoon Worcestershire sauce
- 2 teaspoon granulated sugar
Instructions
- First, you have to prep all of the ingredients before starting. The recipe will move quickly and you will burn something trying to wash the mushrooms or drain the beans.
- Now, in a large pot on medium high heat add the mushrooms without oil. Allow them to sweat and release all the water.
- Then add in oil, onion, carrots, garlic and celery. Cook all these ingredients together until the onions are softened and translucent.
- Now, toss in the beans, potatoes then pour in the broth and crushed tomatoes. Lower the heat to medium low.
- Before covering the pot, pour in the Worcestershire sauce, thyme, and sugar. Cover the pot and allow the ingredients to slowly simmer until the potatoes are tender.
- Before serving, taste for salt and pepper and remove the thyme sprigs.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
The recipe doesn’t mention when to add the carrots, or how much oil is to be used. Or did I miss that?
I fixed the issue with the missing carrots. But for the oil this will vary according to the heat you’re cooking with. A medium-high on my stove could be a high or medium on your stove and you’ll have to adjust as you go along. However, a good rule of thumb is to not have the ingredients swimming in oil but just enough oil so that the bottom of the pan is not dry.