Best Greek Potato Stew Recipes
GREEK POTATO, ZUCCHINI, AND BEAN STEW
As the weather turns chilly, my tastes immediately turn to comforting stews and thick soups. Though I am not a vegetarian, I enjoy having meatless meals a couple of times a week. Saw this one on cooking Light and wanted to post it for future reference. For those on the WW Core program, the stew is Core plus points for the feta garnish.
Provided by justcallmetoni
Categories Stew
Time 1h8m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in a Dutch oven over medium-high heat. Add onion and sauté 5 minutes or until onions are lightly browned.
- Add potato and water, bring to a boil. Cover, reduce heat, and cook 5 minutes.
- Stir in zucchini, green beans, tomatoes and white beans. Cover and cook 35 minutes or until vegetables are tender.
- Stir in parsley, dill, oregano, and pepper.
- Ladle into bowls and garnish with cheese.
GREEK POTATO STEW
A delicious stew. It's ripe with the flavors of Greece!
Provided by Diane
Categories Side Dish Potato Side Dish Recipes
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- In a large saute pan, heat the oil over medium heat. Add the potatoes and stir. Stir in the garlic. Add the olives and cook and stir for several minutes. Stir in the tomatoes, and oregano.
- Reduce heat, cover and simmer for 30 minutes or until potatoes are tender. Season to taste with salt and pepper.
Nutrition Facts : Calories 308.6 calories, Carbohydrate 36.7 g, Fat 16.7 g, Fiber 4.9 g, Protein 4.5 g, SaturatedFat 2.3 g, Sodium 288.9 mg, Sugar 2.5 g
GREEK MUSSEL AND POTATO STEW
Categories Soup/Stew Potato Shellfish Stew Quick & Easy Mussel Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat oil in heavy large saucepan over medium heat. Add onions and garlic; sauté until soft, about 7 minutes. Add potatoes, tomatoes and carrot. Reduce heat; simmer until thick, stirring often, about 12 minutes. Add water and parsley. Bring to simmer. Cover; cook until potatoes are tender, about 15 minutes. Season with salt and pepper.
- Add mussels. Cover; simmer until mussels open, about 5 minutes. Discard any that do not open.
GREEK POTATO, ZUCCHINI, AND BEAN STEW
As the weather turns chilly, my tastes immediately turn to comforting stews and thick soups. Though I am not a vegetarian, I enjoy having meatless meals a couple of times a week. Saw this one on cooking Light and wanted to post it for future reference. For those on the WW Core program, the stew is Core plus points for the feta garnish.
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Heat olive oil in a Dutch oven over medium-high heat. Add onion and sauté 5 minutes or until onions are lightly browned.
- Add potato and water, bring to a boil. Cover, reduce heat, and cook 5 minutes.
- Stir in zucchini, green beans, tomatoes and white beans. Cover and cook 35 minutes or until vegetables are tender.
- Stir in parsley, dill, oregano, and pepper.
- Ladle into bowls and garnish with cheese.
GREEK POTATO STEW
Steps:
- In a large saute pan, heat the oil over medium heat. Add the potatoes and stir. Stir in the garlic. Add the olives and cook and stir for several minutes. Stir in the tomatoes, and oregano.
- Reduce heat, cover and simmer for 30 minutes or until potatoes are tender. Season to taste with salt and pepper.
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