Potato Stew Recipe
An easy and trustworthy meal like Potato Stew should be part of your weekly rotation. It’s hearty and filling yet incredibly delicious, making it a contender for a new dinner staple.
Servings: 4
Calories: 535kcal
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 3 carrots sliced
- 2 celery stalks diced
- 3-4 cloves garlic minced
- 2 tablespoon butter
- 1 tablespoon tomato paste
- 2 tablespoon flour
- 4-6 cups chicken broth or vegetable broth
- 6-7 medium Yukon Gold potatoes peeled and cubed
- 1 teaspoon Italian seasoning
- 1 bay leaf
- 1 cup cream
- Salt and pepper to taste
Instructions
- Heat the oil in a large pot over medium heat.
- Add the onion, carrots, and celery and cook for 5 minutes, stirring occasionally, until softened.
- Add the garlic and cook for 1 minute, until fragrant.
- Stir in the butter, tomato paste and flour and cook for 1 minute, stirring constantly.
- Slowly pour in the broth about ½ cup at a time, stirring well and allowing the mixture to come back to a gentle simmer between additions. Continue until all the broth is used.
- Add the potatoes, Italian seasoning, and bay leaf, then bring the stew to a boil. Adjust broth level at this time to your preference.
- Reduce heat and simmer uncovered for 20–25 minutes, until the potatoes are tender and the stew has thickened.
- Stir in the cream and cook for 2–3 minutes until warmed through.
- Remove the bay leaf and season with salt and pepper to taste before serving.
Notes
- Add ¼ cup of warm broth at a time to your potato stew if it’s too thick for your preference.
- Watch the heat and keep it low to prevent your heavy cream from curdling or separating.
Nutrition
Calories: 535kcal | Carbohydrates: 56g | Protein: 10g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 87mg | Sodium: 1014mg | Potassium: 1386mg | Fiber: 7g | Sugar: 7g | Vitamin A: 8783IU | Vitamin C: 55mg | Calcium: 111mg | Iron: 3mg