Ingredients
- 3 ½ cups vegetable broth
- 3 cups (1-inch) potato chunks
- 1 teaspoon salt, or to taste
- 1 teaspoon dried oregano, or to taste
- 1 teaspoon dried parsley, or to taste
- 1 teaspoon dried cilantro, or to taste
- ½ teaspoon ground black pepper, or to taste
- ¼ cup finely chopped red bell pepper
- ¼ cup finely chopped white onion
- ¼ cup finely chopped leek
- ¼ cup finely chopped carrot
- ¼ cup finely chopped celery
- 4 garlic cloves, minced
Why This Recipe Is So Enjoyable
This stew is warm and comforting, perfect for chilly days. It’s full of wholesome vegetables and tender potatoes that make every bite satisfying. Plus, it’s easy to customize with your favorite veggies or spices.
Chef Tips
- Use waxy potatoes like Yukon Gold to help the stew hold its shape.
- Sauté the vegetables first to bring out their natural sweetness.
- Simmer gently to allow flavors to meld without breaking down the potatoes too much.
- Sauté the vegetables first to bring out their natural sweetness.
- Simmer gently to allow flavors to meld without breaking down the potatoes too much.
Directions
Pour the vegetable broth into a saucepan and adding the potatoes along with salt, oregano, parsley, cilantro, and pepper. Place it over medium-high heat and bring everything to a gentle boil. Let it cook for about 5 minutes, until the potatoes begin to soften. Then, stir in the garlic. Next, toss in the red bell pepper, onion, leek, carrot, and celery. Lower the heat and let the stew simmer for another 10 minutes or so, until the potatoes are really tender when you poke them with a fork. Give it a taste and adjust seasoning if needed, then it’s ready to enjoy!
Best Serving Ideas
Serve this stew with crusty bread or over a bed of fluffy rice for a complete meal. A side of fresh green salad or steamed greens adds a nice contrast to the hearty texture.
Leftover Tips
Let the stew cool completely before transferring to airtight containers. It keeps well in the fridge for up to 4 days and freezes nicely for up to 3 months. Reheat gently on the stove, adding a splash of water if needed.
Frequently Asked Questions
Can I use other types of potatoes for this stew?
Yes, Yukon Gold or Russet potatoes work well. Just cut them into 1-inch chunks as instructed.
How can I make this stew spicier?
Add a pinch of crushed red pepper flakes or a dash of hot sauce when seasoning.
Can I prepare this stew in a slow cooker?
Yes, combine all ingredients and cook on low for 4-6 hours or until potatoes are tender.
Is it possible to add protein to this stew?
Absolutely, you can add cooked beans, lentils, or tofu for extra protein.
Can I freeze leftovers?
Yes, store in an airtight container and freeze for up to 3 months. Thaw before reheating.
What can I use if I don’t have leeks?
Substitute with extra onions or green onions for a similar flavor.
How do I know when the potatoes are done?
They should be tender and easily pierced with a fork.
Can I use fresh herbs instead of dried?
Yes, use about three times the amount of fresh herbs for best flavor.
