A hearty and nostalgic dish that brings back childhood memories — this comforting potato stew is perfect served with pickles or a fresh salad. Simple ingredients, lots of flavor, and an old-world touch!
Ingredients
1 onion, finely chopped
2 green onions, chopped (with the greens)
1 carrot, grated
1 red bell pepper, finely chopped
Potatoes (amount depending on preference), peeled and cubed
3tbsp olive oil
Water (enough to cover the potatoes)
1 sprig fresh thyme
1 sprig rosemary
1 bay leaf
Salt, to taste
2tbsp flour
Additional water (for flour slurry)
1tbsp tomato paste (or tomato purée)
Optional Alternative:
Instead of flour: 1 grated raw potato (to naturally thicken the stew)
Instructions
1
Prepare the Vegetables:
Finely chop the onion and green onions.
Grate the carrot and finely chop the red pepper.
Peel and cube the potatoes, adjusting size as preferred.
2
Sauté the Base:
In a large pot, heat 2–3 tablespoons of olive oil over medium heat.
Add the chopped onion, green onions, carrot, and pepper.
Sauté for 1–2 minutes until slightly softened.
3
Add Potatoes and Seasonings:
Add the cubed potatoes and enough water to fully cover them.
Add salt, thyme, rosemary, and bay leaf.
Stir and bring to a boil.
Simmer for 20 minutes or until the potatoes are tender.
4
Thicken the Stew:
Option 1: With Flour
In a small bowl, mix 2 tablespoons of flour with a bit of water to form a smooth slurry (no lumps).
Add a few tablespoons of hot broth from the pot into the slurry to temper it.
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.
5
Final Touch:
Add 1 tablespoon of tomato paste.
Stir everything well and let it simmer for another 10 minutes to combine all flavors.
