1. Finely chop the onion and green onions.
2. Grate the carrot and finely chop the red pepper.
3. Peel and cube the potatoes, adjusting size as preferred.

1. In a large pot, heat 2–3 tablespoons of olive oil over medium heat.
2. Add the chopped onion, green onions, carrot, and pepper.
3. Sauté for 1–2 minutes until slightly softened.

1. Add the cubed potatoes and enough water to fully cover them.
2. Add salt, thyme, rosemary, and bay leaf.
3. Stir and bring to a boil.
4. Simmer for 20 minutes or until the potatoes are tender.

Option 1: With Flour

1. In a small bowl, mix 2 tablespoons of flour with a bit of water to form a smooth slurry (no lumps).
2. Add a few tablespoons of hot broth from the pot into the slurry to temper it.
3. Stir well and pour the mixture back into the stew while stirring continuously.

Option 2: Without Flour

• Grate 1 raw potato directly into the stew for natural thickening.

1. Add 1 tablespoon of tomato paste.
2. Stir everything well and let it simmer for another 10 minutes to combine all flavors.