Herbed Potato and Vegetable Stew

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

Quick Ingredients

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 medium carrots, sliced
• 3 celery ribs, sliced
• 4 garlic cloves, minced
• 2 tbsp tomato paste (optional)
• 1 1/2 lb Yukon Gold potatoes, cut into 3/4-inch chunks
• 5 cups low-sodium vegetable broth
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 bay leaf
• 2 tsp fresh thyme leaves
• 1 tsp finely chopped fresh rosemary
• 1 cup frozen peas (optional)
• 2 tbsp chopped fresh parsley
• 1 tbsp lemon juice

Do This

• 1) Sauté onion, carrots, and celery in olive oil for 8 minutes; add garlic for 30 seconds.
• 2) Stir in tomato paste (if using) for 1 minute.
• 3) Add potatoes, broth, salt, pepper, bay leaf, thyme, and rosemary.
• 4) Bring to a boil, then simmer partially covered 20–25 minutes until potatoes are tender.
• 5) Mash a few potato pieces in the pot to thicken; add peas (if using) for 2 minutes.
• 6) Turn off heat; stir in parsley and lemon juice. Taste and adjust seasoning.

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Why You’ll Love This Recipe

• Simple, everyday ingredients that are easy to find year-round.
• Comforting and filling, with tender potatoes and a savory herb broth.
• Flexible: keep it chunky, mash it thicker, or add extra veggies you have on hand.
• Vegetarian and naturally dairy-free unless you add optional toppings.

Grocery List

• Produce: yellow onion, carrots, celery, garlic, Yukon Gold potatoes, fresh thyme, fresh rosemary, fresh parsley, lemon
• Dairy: none required (optional: a small knob of butter for richness, or sour cream for serving)
• Pantry: olive oil, low-sodium vegetable broth, tomato paste (optional), bay leaf, kosher salt, black pepper, frozen peas (optional)

Full Ingredients

Base Vegetables

• 2 tbsp olive oil
• 1 large yellow onion (about 12 oz / 340 g), diced
• 3 medium carrots (about 8 oz / 225 g), sliced into 1/4-inch rounds
• 3 celery ribs (about 6 oz / 170 g), sliced
• 4 garlic cloves, minced
• 2 tbsp tomato paste (optional, for deeper color and savory flavor)

Potatoes & Broth

• 1 1/2 lb (680 g) Yukon Gold potatoes, scrubbed and cut into 3/4-inch chunks
• 5 cups (1.2 L) low-sodium vegetable broth
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 bay leaf

Fresh Herbs & Finish

• 2 tsp fresh thyme leaves (about 4–6 sprigs, leaves stripped)
• 1 tsp finely chopped fresh rosemary (about 1 small sprig)
• 1 cup (150 g) frozen peas (optional, added at the end)
• 2 tbsp chopped fresh parsley
• 1 tbsp lemon juice (about 1/2 lemon)

Step-by-Step Instructions

Step 1: Prep your vegetables for even cooking

Dice the onion, slice the carrots and celery, and mince the garlic. Scrub the potatoes (peeling is optional) and cut them into 3/4-inch chunks so they cook evenly and stay pleasantly hearty in the stew.

Step 2: Sauté the aromatics until sweet and fragrant

Set a large Dutch oven or heavy-bottomed pot over medium heat. Add 2 tbsp olive oil. Once the oil shimmers, add the onion, carrots, and celery.

Cook for 8 minutes, stirring occasionally, until the onion is soft and turning translucent. Add the garlic and cook for 30 seconds, just until fragrant (avoid browning the garlic, which can taste bitter).

Step 3: Build savory depth with tomato paste (optional)

If using tomato paste, stir in 2 tbsp tomato paste and cook for 1 minute, stirring constantly. This quick “toasting” step deepens flavor and helps the stew taste richer without adding complexity.

Step 4: Add potatoes, broth, and herbs

Add the chopped potatoes to the pot. Pour in 5 cups vegetable broth, then stir in 1 tsp kosher salt, 1/2 tsp black pepper, the bay leaf, thyme, and rosemary.

Increase the heat to high and bring the stew to a full boil.

Step 5: Simmer gently until the potatoes are tender

Once boiling, reduce heat to maintain a steady simmer (typically low to medium-low). Partially cover the pot with a lid (leave a small gap for steam to escape).

Simmer for 20 to 25 minutes, stirring every 5–7 minutes, until the potatoes are fork-tender. If the stew looks too thick before the potatoes are tender, add an extra splash of broth or water, 1/4 cup at a time.

Step 6: Thicken the stew naturally (no flour needed)

Turn the heat down to low. Use a potato masher to gently mash some of the potatoes right in the pot (about 6 to 10 mashes). You want a mix of creamy base and chunky pieces.

This thickens the broth naturally while keeping the stew rustic and hearty.

Step 7: Add peas, then finish with parsley and lemon

If using peas, stir in 1 cup frozen peas and cook for 2 minutes, just until bright green and warmed through.

Turn off the heat. Stir in 2 tbsp chopped parsley and 1 tbsp lemon juice. Taste and adjust seasoning with additional salt and pepper as needed. Remove the bay leaf before serving.

Pro Tips

• Use Yukon Golds for the best texture: They hold their shape but still get creamy when mashed into the broth.
• Cut potatoes to a consistent size: Uneven chunks lead to some pieces falling apart while others stay firm.
• Go easy on the rosemary: It’s powerful; a little makes the stew smell amazing without taking over.
• Thicken to your liking: Mash more potatoes for a thicker, chowder-like stew, or mash less for a lighter broth.
• Brighten at the end: The lemon juice wakes up the whole pot. Add it off the heat to keep the flavor fresh.

Variations

• Extra hearty: Add 1 (15 oz) can cannellini beans, drained and rinsed, during the last 5 minutes of simmering.
• Greens added: Stir in 2 packed cups baby spinach at the end and let it wilt for 1 minute.
• Creamy option (still simple): Stir in 1/2 cup half-and-half or 1/2 cup unsweetened plain oat milk after turning off the heat (warm gently if needed, do not boil).

Storage & Make-Ahead

Let the stew cool to room temperature (about 30 minutes), then store in airtight containers. Refrigerate for up to 4 days. For longer storage, freeze for up to 3 months.

Reheat on the stovetop over medium-low heat, stirring occasionally, until steaming hot and at least 165°F (74°C). The stew will thicken as it sits; add a splash of broth or water during reheating to loosen it back up.

Make-ahead tip: Chop the onion, carrots, and celery up to 24 hours in advance and refrigerate. You can also pre-chop the potatoes and keep them submerged in cold water in the fridge for up to 12 hours (drain well before cooking).

Nutrition (per serving)

Approximate, based on 6 servings and using low-sodium vegetable broth; optional peas included. Calories: 260; Protein: 6 g; Carbohydrates: 44 g; Fat: 7 g; Fiber: 6 g; Sugars: 6 g; Sodium: 520 mg.