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.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Peel the potatoes and cut them into 1-inch cubes. Rinse and set aside.

Step 2

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.

Step 3

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.

Step 4

Stir in the minced garlic and cook for another 30 seconds, until fragrant.

Step 5

Add the carrots, celery, and cubed potatoes to the pot. Stir well to coat the vegetables in the oil and aromatics.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Stir in the fresh parsley and adjust the seasoning with additional salt and pepper, if needed.

Step 10

Remove the bay leaf before serving. Ladle the stew into bowls and enjoy it warm with crusty bread or your favorite side.

Nutrition Facts

Serving size	2649.7 grams (2649.7g)

Amount per serving	% Daily Value*
Calories	1708

Total Fat 41.10g	53%
Saturated Fat 7.00g	35%
Polyunsaturated Fat 7.10g
Cholesterol 0mg	0%
Sodium 7210mg	313%
Total Carbohydrate 296.80g	108%
Dietary Fiber 39.80g	142%
Total Sugars 46.20g
Protein 50.70g	101%

Vitamin D 0IU	0%
Calcium 484mg	37%
Iron 17mg	96%
Potassium 7623mg	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.

Source of Calories

Fat: 21.0%

Protein: 11.5%

Carbs: 67.5%