Potato Stew
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.
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.
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