This hearty potato stew makes weeknight dinners easy and nutritious! This stew will do the trick if you want a warming yet filling comfort meal to whip up for the family on a cold fall or winter night. Even better. It requires minimal ingredients and is ready in only 30 minutes!
❤️ Why you’ll love it
This hearty potato stew recipe is so easy to cook. I started by adding diced potatoes, fresh thyme, garlic, leek, and vegetable broth in a Dutch oven and cooked it until the potatoes were tender.
I could have even stopped there, and the dish would be already aromatic and satisfying. But I went one step further and added pre-cooked broccoli and green peas. The result is a lively, colorful, robust, and flavor-packed that the whole family loves.
You can see there are no fancy ingredients, just staple items that you can easily find in your pantry or local grocery store. It only requires one pot and a total time of 30 minutes.
Besides many savory, budget-friendly vegan recipes, this recipe was also featured in the Winter Vegan Cookbook.
🧾 Key ingredients
The ingredients for this recipe are all simple, and you can easily find them in your local grocery store. You may already have several of these items in your pantry! We have also provided a few alternatives below:
Potatoes – I usually choose red potatoes since they hold up better during cooking. And I always peel them in stews and soups.
Broccoli and green peas were an easy choice to add. It adds a bright color and a pleasing variety of textures without overpowering the color or the taste of potatoes. I do want a potato stew to taste like potatoes.
Leek – I like their subtle flavor, but red onions are fine as well.
Thyme sprigs – I have fresh thyme in my garden, which I eagerly use as much as possible. It has a delicious floral flavor that pairs perfectly with potatoes.
Corn starch – There are at least 20 ways to thicken a soup or stew. I like choosing corn starch since it is allergy-friendly instead of flour and easy to work with. Flour sometimes results in a heavy, grainy texture.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
Preparing the vegetables
Cook the broccoli florets and frozen green peas separately in boiling water for 2-3 minutes. Use cold water to help them cool down and to prevent them from overcooking, then drain. Wash, peel, and dice the potatoes into approximately 1-inch pieces (25mm).
Making potato stew
Preheat a Dutch oven or stockpot to medium heat, then add the olive oil and chopped leek. Cook for one minute.
Add the chopped garlic cloves and cook for an additional two minutes.
Add the diced potatoes and fresh thyme sprigs. Season the mixture with the salt and pepper to taste.
Add vegetable broth. Cover and cook for 10 minutes.
Mix the dairy-free milk and cornstarch in a separate bowl to create a slurry. Once the potatoes are fork-tender, add the slurry. Stir well and bring to a boil.
Add the cooked broccoli and green peas. Cook for an additional two minutes.
💡 Expert tips
You must do two important things to get the perfect potato stew at the end.
To help the cornstarch dissolve more easily, use room-temperature milk. Then, add the slurry to the hot stew. Never directly add cornstarch or any other thickening agent as a dry ingredient. You will end up with lumps that look awful, but the stew will remain thin.
The other one is to cook the broccoli separately. Why? The broccoli will easily fall apart if overcooked, and you end up with small green grains all over the stew. It will taste and look unpleasant.
This potato stew is incredibly versatile, and you can quickly turn it into more mouthwatering dishes. Below are my suggestions to try:
With more vegetables – Throw in more veggies and turn it into a hearty vegetable stew. Try it with cauliflower, carrots, zucchini, onion, corn, spinach, kale, or celery. Be sure to keep the overall proportions the same. Do not add tomatoes, bell peppers, or even butternut squash if you want a lovely yellow stew. They will change the color for sure.
With legumes – I love adding some extra protein, such as red lentils, chickpeas, cannellini beans, or white kidney beans. No dark ones, as I don’t want to spoil the color.
🥣 Serving ideas
This potato stew is so delicious and filling that you will not need additional sides to make it a complete meal. However, you can enhance this dish even more by pairing it with one of the following sides or toppings:
A slice of rustic bread – Although potatoes are the main star, I usually serve it alongside a slice of cornbread, biscuits, or garlic bread. My kids surely love dunking it. Don’t forget about croutons. They are not just for creamy soups.
A crisp, veggie-packed green salad is an excellent side dish to vegan stews.
I love my 3-quart / 2.8-liter enameled Dutch oven, which is featured in most of my soup and stew recipes. Compared to a classic stockpot, it distributes the heat evenly, with no hot spots around the rim. The surface is non-stick, which reduces the chances of burnt or stuck-on food. Easy clean-up is always a bonus.
If you do not have a Dutch oven, you can use any other pot or heavy-bottomed dish, but be mindful of how often you stir it.
❄️ Storing tips
Hearty stews such as this one are great for batch cooking. Plus, the longer the stew sits, the more the flavors intensify!
In the refrigerator: Once the stew has cooled to room temperature, move it to an airtight container and store it in the fridge for 3-4 days.
In the freezer: Once the stew has cooled to room temperature, move it to a freezer-safe container or ziplock bag and freeze for up to six months.
Reheating: If refrigerated, reheat leftovers on the stovetop in a small saucepan over medium heat or the microwave. If frozen, thaw the stew overnight in the refrigerator before reheating it on the stove or microwave. The stew thickens as it cools, so adding a small amount of veggie broth may be necessary to loosen it up.
When making a hearty stew, choose a potato that will hold its shape and not get too mushy when cooking. Red potatoes, fingerling potatoes, and Yukon gold potatoes are all great for stews and can be eaten with the skin on.
The difference between stew and soup is their consistency. Stews are thick, chunky, and robust, while soups are light and watery, like a broth.
More stew recipes
Are you also a fan of heartwarming comfort food? My family and I love eating rich, hearty vegan stews during fall and winter.
THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.
Hearty Potato Stew
- Cook broccoli florets and frozen green peas for 2-3 minutes separately in boiling water. Cool them down in cold water to stop overcooking. Drain them.
- Preheat a Dutch oven to medium heat. Add oil and chopped leek, and cook them for a minute.
- Add chopped garlic and continue cooking for 2 minutes.
- Add 1-inch (25 mm) large diced potatoes, fresh thyme, and vegetable broth, and season them with salt and black pepper.
- Cook it for 10 minutes, covered with the lid.
- Mix dairy-free milk and cornstarch in a small bowl to make a slurry.
- Once the potatoes are tender, add the slurry. Stir it well and bring it to a boil.
- Add pre-cooked broccoli and green peas and cook for another 2 minutes.