Herbed Potato Stew
Cozy up with a bowl of comforting Herbed Potato Stew, a hearty vegetarian dish bursting with rustic flavors and aromatic herbs. This wholesome stew features tender russet potatoes, sweet carrots, and crisp celery simmered to perfection in a savory vegetable broth infused with rosemary, thyme, and bay leaf. The addition of a cornstarch slurry creates a luxuriously thick and satisfying texture, while freshly chopped parsley brightens every bite. Perfect for chilly evenings or a family-friendly meal, this one-pot recipe is both nourishing and easy to prepare, with only 20 minutes of prep time. Serve it piping hot with crusty bread for a warming, soul-soothing dinner that’s packed with wholesome ingredients and rich herbal notes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium russet potatoes
- 3 medium carrots
- 2 medium celery stalks
- 1 large yellow onion
- 3 large garlic cloves
- 2 tablespoons olive oil
- 6 cups vegetable broth
- 1 whole bay leaf
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons cornstarch
- 3 tablespoons water
Instructions
Peel the potatoes and cut them into 1-inch cubes. Rinse and set aside.
Peel the carrots and slice them into 1/4-inch rounds. Chop the celery into small pieces. Dice the onion and mince the garlic cloves.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Add the carrots, celery, and cubed potatoes to the pot. Stir well to coat the vegetables in the oil and aromatics.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and add the bay leaf, rosemary, thyme, salt, and black pepper.
Cover the pot and let the stew simmer for 25-30 minutes, or until the potatoes and carrots are tender when pierced with a fork.
In a small bowl, mix the cornstarch and water to create a slurry. Slowly stir the slurry into the stew to thicken the broth. Cook for another 2-3 minutes until the broth reaches your desired consistency.
Stir in the fresh parsley and adjust the seasoning with additional salt and pepper, if needed.
Remove the bay leaf before serving. Ladle the stew into bowls and enjoy it warm with crusty bread or your favorite side.
Nutrition Facts
Calories |
1708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7210 mg | 313% | |
| Total Carbohydrate | 296.8 g | 108% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 46.2 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 484 mg | 37% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 7623 mg | 162% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
