Go Back
hearty potato stew cooked in a green pot, served on a wooden background.
Print Recipe
4.82 from 117 votes

Hearty Potato Stew

A comforting potato stew deep in flavour. This will become a family favourite during the colder months.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Dinner
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 5 people
Author: James Wythe
Cost: £5

Ingredients

  • 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
  • 300 ml veg stock
  • 2 tbsp cacao powder

Instructions

  • Heat a large pot with olive oil. Add in the garlic, onion, mushrooms and Tamari. Stir and cook down for 5 minutes
  • Now add the carrots, celery, potatoes, lentils, rosemary, bay leaves, tomatoes, veg stock and stir
  • Add in the cacao powder, stir again until well mixed
  • Place the lid on the pot and simmer for 30 minutes
  • Serve with brown rice or quinoa and top with fresh parsley (optional)

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: Store in an airtight container in the fridge for 2-3 days. Reheat in a pot/pan over a low heat until piping hot 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.