Hearty Potato Stew

This Hearty Potato Stew is a one pot dinner of baby potatoes, carrots, celery, mushrooms and green lentils in a rich tomato and tamari gravy, with a little cacao for depth and colour. It takes 40 minutes, serves 5 and freezes well. If you are short on time, my 15 Minute Chickpea Stew is quicker.

Why this recipe works

Since cutting out meat I personally miss those deep coloured and flavoured beef stews, but this one really hits the spot. The chunky veg makes it comforting, the lentils and mushrooms give it a meaty texture, and the cacao powder and tamari give it depth in colour and flavour.

There is minimal prep: you simply put everything into one pot and let it cook down. It is a family friendly dinner for cold evenings, and it is easy to batch cook and freeze for busier days. If you like it, my Sweet Potato & Black Bean Stew is another popular stew, and for another lentil dinner, try my Lentil Cottage Pie.

Ingredients to make Hearty Potato Stew

1. Garlic Cloves: add a deep savoury base. Crush them before they go in the pot.
2. Red Onion: diced, for sweetness.
3. Mushrooms: give the stew a meaty texture. If you love them, try my Mushroom Soup.
4. Tamari: adds a deep, savoury flavour and plenty of colour. It is salty, so you do not need to add any salt.
5. Carrots: chopped into bite sized chunks.
6. Celery: chopped, for the classic stew base.
7. Baby Potatoes: halved. The earthy flavour of this stew comes mostly from the baby potatoes.
8. Green Lentils: 1 tin, drained and rinsed. They add more of the meaty texture. If you have some spare, try my 20 Minute Lentil Bolognese.
9. Rosemary: 1 stem, finely chopped. If you have some spare, try making my Rosemary Roast Potatoes.
10. Bay Leaves: 3, for a gentle background flavour. Take them out before you serve.
11. Tinned Tomatoes: 2 tins of chopped tomatoes (400g each).
12. Vegetable Stock: adds depth of flavour.
13. Cacao Powder: 2 tablespoons of unsweetened cacao or cocoa. It gives the stew its depth of flavour and rich colour, so try not to skip it.
14. Olive Oil: 1 tablespoon, for the first few minutes of cooking.

See recipe card for full information on ingredients and quantities.

Substitutions

• Tamari: Leave it out if you would rather not use soya, and the stew is still tasty. Regular soy sauce works in its place, but it contains wheat, so check the label if you need it gluten free. A low sodium soy sauce keeps the salt down.
• Cacao Powder: Unsweetened cocoa powder works just as well, use the same amount. If you have neither, leave it out. The stew is still good, but it will have less depth.
• Green Lentils: Dried lentils soak up liquid and take longer to cook, so cook them separately first, then add them as in the method. Red lentils can go in about 15 minutes before the end of cooking. Use about 1 cup, as more will turn the stew stodgy.
• Baby Potatoes: Sweet potato or butternut squash both work. The stew will be a little sweeter.
• Celery: Leave it out if you do not have any. The stew is still tasty.
• Vegetables: Use what you have in the fridge, for example a chopped red pepper or some broccoli.

Variations

• Spicy: Add some freshly chopped chilli or a pinch of chilli flakes with the garlic.
• Slow cooker: Add everything to the slow cooker (there is no need to fry the vegetables first) and cook on low for 7 to 8 hours, or on high for 3.5 to 4 hours.
• Extra greens: Stir a couple of handfuls of spinach through at the end, and top with fresh parsley.

How to make Hearty Potato Stew

Hint: The cacao can make the stew look very dark while it bubbles. Stir it through and it looks and tastes great once it is done.

Leftovers

Cool the stew quickly, then keep it in an airtight container in the fridge and eat it within 2 days. You can also freeze it for up to 3 months. Reheat it only once, in a pot over a low heat or in the microwave, until piping hot all the way through. If you like to have a batch of something in the freezer, try my Slow Cooker Vegan Chilli too.

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