Hearty Potato Stew

hearty potato stew cooked in a green pot, served on a wooden background.

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4.81 from 119 votes

A comforting potato stew deep in flavour. This will become a family favourite during the colder months.

Prep Time5

Cook Time35

Total Time40

Course: Dinner

Cuisine: British

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Author: James Wythe

Equipment

saucepan

Ingredients

1 tbsp olive oil
3 large garlic cloves crushed
1 red onion diced
350 g mushrooms chopped
1/4 cup tamari
4 carrots chopped
3 celery stalks chopped
500 g baby potatoes sliced into halves
1 can green lentils drained and rinsed
1 stem of rosemary finely chopped
3 bay leaves
2 400g tins tomatoes chopped
300 ml veg stock
2 tbsp cacao powder

Instructions

Heat 1 tbsp olive oil in a large pot. Add the garlic, onion, mushrooms and tamari. Stir and cook down for 5 minutes.
Add the carrots, celery, baby potatoes, lentils, rosemary, bay leaves, tinned tomatoes and stock, and stir.
Add the cacao powder and stir again until it is well mixed.
Put the lid on the pot and simmer for 30 minutes, stirring now and then, until the potatoes are tender. Serve with brown rice or quinoa and top with fresh parsley if you like.

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To Store: Cool quickly, then store in an airtight container in the fridge for up to 2 days. Reheat once, in a pot over a low heat until piping hot all the way through, or in the microwave.

To Freeze: Store in an airtight container for up to three months.

Tip 1: This dish is so versatile! Try some different combinations of vegetables.

Tip 2: If you love spicy dishes then you could add in freshly chopped chilli or even chilli flakes to taste.

Tip 3: Try not to skip the cacao part as this really adds to the depth of flavour and colour of this potato stew.

Nutrition