Best Vegetable Loaded Potato Stew Recipes

CREAMY VEGGIE POTATO STEW

Creamy Veggie Potato Stew image

This creamy stew is a thick mixture of potatoes and other vegetables that's sure to warm you on the chilliest of winter days.

Provided by sal

Categories Soups, Stews and Chili Recipes Stews

Time 50m

Yield 10

Number Of Ingredients 11

Ingredients

3 quarts water
8 large potatoes, peeled and sliced
4 large carrots, diced
2 stalks celery, chopped
2 small onions, chopped
⅓ cup butter
2 tablespoons all-purpose flour
1 ½ teaspoons salt
1 teaspoon ground black pepper
¼ teaspoon paprika
2 cups heavy cream

Steps:

In a large saucepan over medium heat, heat the water and stir in the potatoes, carrots and celery. Cook 15 minutes, or until tender but firm. Remove from heat. Drain and set aside, reserving liquid.
Place the onions and butter in the large saucepan. Over medium heat, slowly cook and stir 10 minutes, or until the onions are tender. Mix in the flour, salt, pepper, paprika and heavy cream. Mix in the potato mixture. Continue cooking and stirring, adding the reserved liquid a tablespoon at a time, until the mixture has reached a desired consistency.

Nutrition Facts : Calories 470.3 calories, Carbohydrate 58.6 g, Cholesterol 81.3 mg, Fat 24.1 g, Fiber 7.8 g, Protein 7.7 g, SaturatedFat 14.9 g, Sodium 463.3 mg, Sugar 4.5 g

HEARTY VEGETABLE STEW RECIPE BY TASTY

Hearty Vegetable Stew Recipe by Tasty image

Here's what you need: olive oil, baby bella mushroom, yellow onion, carrots, celery stalks, garlic, dried rosemary, dried thyme, pepper, tomato paste, low sodium soy sauce, flour, dry red wine, red potato, vegetable broth, bay leaf

Provided by Rachel Gaewski

Categories Dinner

Yield 6 servings

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
10 oz baby bella mushroom, quartered
1 yellow onion, diced
3 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon pepper
3 tablespoons tomato paste
2 tablespoons low sodium soy sauce
¼ cup flour
¾ cup dry red wine
4 cups red potato, diced
4 cups vegetable broth
2 leaves bay leaf

Steps:

In large pot or Dutch oven, heat the olive oil over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for about 5 minutes, or until most of their juices have been released.
Add the onions, carrots, and celery, and cook for 4-5 minutes, or until onions are semi-translucent.
Add the garlic, rosemary, thyme, pepper, tomato paste, and soy sauce, and cook for 2-3 more minutes, until the herbs are fragrant.
Add the flour and stir until fully incorporated. Add the wine and stir until mostly absorbed.
Add the potatoes, vegetable broth, and bay leaves, and bring to a boil. Reduce the heat to medium-low and simmer for 45 minutes, stirring occasionally, until the potatoes are tender and the stew has thickened.
Remove the bay leaves.
Enjoy!

Nutrition Facts : Calories 756 calories, Carbohydrate 73 grams, Fat 45 grams, Fiber 4 grams, Protein 5 grams, Sugar 15 grams