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.
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Servings: 6 serving
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.
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