THE RECIPE JOURNAL · Main Course
Veggie-Loaded Potato Stew
This hearty stew is packed with colorful vegetables and tender potatoes, making it a comforting meal for any day. It's easy to prepare and perfect for warming you up on chilly evenings.
FROM THE KITCHEN • Veggie-Loaded Potato Stew
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Pour the vegetable broth into a saucepan and add the potatoes along with the salt, oregano, parsley, cilantro, and pepper. Turn the heat to medium-high and bring everything to a boil. Let it cook for about 5 minutes until the potatoes start to get a bit tender. Then, toss in the garlic and give it a good stir. Next, add the red bell pepper, onion, leek, carrot, and celery. Lower the heat and let the stew simmer gently for another 10 minutes or so, until the potatoes are really soft when you poke them with a fork.
Why you’ll love it
This stew is packed with wholesome vegetables and tender potatoes, making it both hearty and nutritious. It’s a comforting dish that warms you up on chilly days while providing a good balance of flavors and textures.
How to serve
Serve this stew with a slice of crusty bread or over a bed of steamed rice for a complete meal. A sprinkle of fresh herbs like parsley or thyme adds a bright touch on top.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to loosen the stew. It also freezes well for up to 2 months.
