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A white plate of thick yellow stew with potatoes, broccoli, green peas and green herbs. A spoon is placed inside with a toasted slice of bread.
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Hearty Potato Stew

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!
Course Main Course
Cuisine American, Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Soy-free, Vegan, Vegetarian
Keyword potato stew, vegan potato stew
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 311kcal
Author Nandi Barta

Equipment

  • Cast-iron Dutch Oven (3-quart / 2.8 liter)

Ingredients

  • 14 oz Potatoes
  • 7 oz Broccoli
  • 4 oz Green peas
  • 4 oz Leek
  • 4 cloves Garlic
  • 4 sprigs Thyme fresh
  • 1 Tbsp Olive oil
  • 2 cup Dairy-free milk (homemade cashew milk)
  • 2 cup Vegetable broth
  • 2 Tbsp Cornstarch
  • Salt and Pepper to taste

Instructions

  • 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.