12 Hearty Stew Recipes With Potatoes For Classic Comfort

There’s something incredibly comforting about a hearty stew, especially when potatoes are involved. Tender chunks of potatoes paired with savory meats, vibrant vegetables, and aromatic broths create a meal that warms the soul. From the classic beef and potato stew to the exotic Moroccan potato and chickpea stew, these recipes offer something for everyone. Whether you’re cooking for family or just looking for some cozy meal inspiration, these dishes are sure to satisfy. Let’s explore these delicious and comforting recipes together!

Classic Beef and Potato Stew

There’s nothing quite like a warm, hearty bowl of Classic Beef and Potato Stew to soothe your soul on a chilly day. This traditional dish is a staple in comfort food, combining tender chunks of beef with soft potatoes and a medley of vegetables, all simmered to perfection in a rich, savory broth.

Whether you’re cooking for your family or hosting a dinner party, this stew is sure to impress with its robust flavors and satisfying textures.

The beauty of this stew lies in its simplicity and versatility. The slow-cooked beef becomes melt-in-your-mouth tender, while the potatoes soak up the flavors of the broth, providing a delightful contrast. You can easily customize the stew by adding your favorite vegetables or spices, making it a personal and comforting meal tailored to your tastes.

Perfect for serving 4-6 people, this recipe is your go-to for a cozy night in.

Ingredients:

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 cups water
• 1 tablespoon tomato paste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 large potatoes, peeled and cubed
• 4 carrots, sliced
• 2 stalks celery, chopped
• 2 bay leaves
• 1 tablespoon cornstarch (optional, for thickening)
• 2 tablespoons cold water (optional, for thickening)

Instructions:

1. Prepare the Ingredients: Begin by preparing all your ingredients. Cut the beef chuck into 1-inch cubes, peel and cube the potatoes, slice the carrots, chop the onions and celery, and mince the garlic.
2. Brown the Beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef cubes in batches, ensuring not to overcrowd the pot, and brown them on all sides. Once browned, remove the beef and set aside.
3. Sauté the Vegetables: In the same pot, add the chopped onion and garlic. Sauté for about 2-3 minutes until the onion is translucent and the garlic is fragrant.
4. Combine Ingredients: Return the browned beef to the pot. Stir in the beef broth, water, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Mix well to combine everything.
5. Add Vegetables and Simmer: Add the potatoes, carrots, celery, and bay leaves to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the beef is tender.
6. Thicken the Stew (Optional): If you prefer a thicker stew, mix the cornstarch with cold water in a small bowl. Stir the cornstarch mixture into the stew and let it simmer for an additional 5-10 minutes, until thickened.
7. Serve: Remove the bay leaves before serving. Ladle the stew into bowls and enjoy the comforting flavors of this classic dish.

Extra Tips:

For the best results, use a beef chuck that has some marbling as it enhances the flavor and tenderness of the stew.

Consider making this dish a day in advance; the flavors meld beautifully when left to rest overnight.

If you like your stew with a bit of a kick, add a pinch of red pepper flakes or a splash of red wine for an extra depth of flavor.

Pair your stew with crusty bread or a side salad to complete the meal. Bon appétit!

Creamy Chicken and Potato Stew

Creamy Chicken and Potato Stew is a comforting and satisfying dish perfect for a cozy family meal. This hearty stew features tender chunks of chicken and soft, flavorful potatoes enveloped in a rich, creamy sauce. The combination of herbs, vegetables, and a hint of cream creates a deliciously soothing experience that’s ideal for cool evenings or whenever you’re in the mood for something warm and filling.

Whether you’re feeding a family or enjoying leftovers throughout the week, this stew is sure to please everyone at the table.

Preparing this stew is straightforward, requiring only basic cooking skills and a bit of patience as the flavors meld together over low heat. The creamy texture and savory aroma will fill your kitchen, making it an inviting place to gather. Use fresh ingredients wherever possible to enhance the quality and taste of your stew.

Serve this dish with crusty bread or a light salad for a complete meal that’s both nourishing and delightful.

Ingredients (Serves 4-6):

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 medium potatoes, peeled and diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tablespoon all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Begin by washing and preparing all your vegetables. Peel and dice the potatoes, slice the carrots, chop the celery, and mince the garlic. Cut the chicken thighs into 1-inch pieces and set everything aside.
2. Sauté the Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until they’re browned on all sides. Remove the chicken from the pot and set aside.
3. Cook the Vegetables: In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until the onions are translucent and the vegetables start to soften.
4. Combine Ingredients: Return the chicken to the pot and add the diced potatoes. Stir in the dried thyme and rosemary, allowing the spices to coat the chicken and vegetables.
5. Simmer the Stew: Pour in the chicken broth, bringing the mixture to a boil. Reduce the heat to low, cover, and let it simmer for about 25-30 minutes or until the potatoes are tender and the chicken is cooked through.
6. Thicken the Stew: In a small bowl, whisk together the heavy cream and flour until smooth. Slowly add this mixture to the stew, stirring continuously to prevent lumps. Allow it to cook for another 5-10 minutes until the stew thickens.
7. Season and Serve: Taste the stew and adjust the seasoning with additional salt and pepper if needed. Ladle the stew into bowls, garnish with chopped fresh parsley, and serve hot.

Extra Tips:

For a deeper flavor, consider searing the chicken in batches to avoid overcrowding the pot, which can cause steaming instead of browning. You can also add a splash of white wine to the pot when cooking the vegetables for an extra layer of richness.

If you prefer a thicker stew, mash a few of the potatoes with a fork after they’ve cooked, or add a bit more flour to the cream mixture. Additionally, this stew can be made in advance and stored in the refrigerator for up to three days, allowing the flavors to deepen over time.

Vegetarian Potato and Lentil Stew

This Vegetarian Potato and Lentil Stew is a hearty, comforting dish perfect for chilly days. Packed with protein-rich lentils and nutrient-dense vegetables, it offers a satisfying meal that’s both healthy and delicious. The earthiness of the lentils paired with the tender potatoes creates a rich and flavorful stew that will warm you from the inside out.

Whether you’re a vegetarian or simply looking to incorporate more plant-based meals into your diet, this stew is bound to become a staple in your kitchen. The combination of spices and fresh herbs enhances the natural flavors of the vegetables, while the simmering process allows them to meld together beautifully.

This one-pot meal is both easy to prepare and full of robust flavors, making it a perfect choice for a weeknight dinner or a cozy weekend meal. Serve it with crusty bread or over a bed of rice for an even more filling experience.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 large carrots, diced
• 3 medium potatoes, diced
• 1 cup dried green or brown lentils, rinsed
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground coriander
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• Salt and pepper to taste
• 1 bay leaf
• 2 cups fresh spinach, roughly chopped
• Juice of 1 lemon
• Fresh parsley for garnish

Instructions:

1. Prepare the Base: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
2. Add Vegetables and Spices: Stir in the diced carrots and potatoes, followed by the cumin, smoked paprika, turmeric, and ground coriander. Cook for another 2-3 minutes, allowing the spices to release their aroma.
3. Incorporate Lentils and Broth: Add the rinsed lentils to the pot and stir well to combine. Pour in the vegetable broth and canned diced tomatoes, and mix everything together. Season with salt and pepper to taste and add the bay leaf.
4. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-40 minutes, or until the lentils and potatoes are tender. Stir occasionally to confirm nothing sticks to the bottom of the pot.
5. Finish with Spinach and Lemon: Once the lentils and potatoes are cooked through, stir in the chopped spinach until it wilts. Remove the bay leaf, then add the lemon juice for a burst of freshness and adjust the seasoning if necessary.
6. Serve and Garnish: Ladle the stew into bowls and garnish with fresh parsley. Serve hot, and enjoy the comforting flavors of this vegetarian delight.

Extra Tips: For a thicker stew, you can mash a portion of the potatoes with a fork or blend a small amount using an immersion blender before adding the spinach. If you prefer a spicier stew, consider adding a pinch of chili flakes or a diced jalapeño when sautéing the onions.

This stew can be stored in the refrigerator for up to 3 days and also freezes well, making it a great make-ahead meal for busy weeks.

Spicy Chorizo and Potato Stew

Spicy Chorizo and Potato Stew is a comforting and flavorful dish that’s perfect for chilly evenings. The hearty combination of spicy chorizo, tender potatoes, fresh vegetables, and aromatic spices creates a rich and satisfying stew that’s sure to please any palate.

This dish isn’t only delicious but also simple to prepare, making it a great option for both busy weeknights and leisurely weekends. The bold flavors of the chorizo are complemented by the earthiness of the potatoes, creating a harmonious blend of taste and texture.

Whether you’re hosting a dinner party or simply craving a cozy meal at home, this Spicy Chorizo and Potato Stew is sure to become a favorite. It’s a versatile recipe that can be adapted to suit your personal taste preferences by adjusting the spice levels or incorporating additional vegetables.

Serve it with crusty bread on the side to soak up the flavorful broth, and you have a complete meal that will warm you from the inside out.

Ingredients for 4-6 servings:

• 1 tablespoon olive oil
• 1 pound chorizo sausage, sliced
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 large potatoes, peeled and cubed
• 1 red bell pepper, diced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken or vegetable broth
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Cooking Instructions:

1. Prepare the Ingredients: Begin by preparing all your ingredients. Slice the chorizo sausage into bite-sized pieces, dice the onion, and mince the garlic. Peel and cube the potatoes, and dice the red bell pepper.
2. Cook the Chorizo: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chorizo and cook until it begins to brown, about 5 minutes. This will release the flavorful oils and spices from the chorizo into the pot.
3. Add the Aromatics: Add the diced onion and minced garlic to the pot with the chorizo. Sauté until the onion becomes translucent and the garlic is fragrant, about 3 minutes.
4. Incorporate the Vegetables and Spices: Stir in the cubed potatoes, diced red bell pepper, smoked paprika, and cayenne pepper. Let the mixture cook for another 2-3 minutes, allowing the spices to coat the vegetables.
5. Add Tomatoes and Broth: Pour in the diced tomatoes with their juice and the chicken or vegetable broth. Stir in the dried oregano, and season with salt and pepper to taste.
6. Simmer the Stew: Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-40 minutes, or until the potatoes are tender and the flavors have melded together.
7. Garnish and Serve: Once the stew is ready, taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley. Pair the stew with crusty bread to soak up the delicious broth.

Extra Tips:

When making Spicy Chorizo and Potato Stew, feel free to adjust the level of spiciness to your liking by adding more or less cayenne pepper.

If you prefer a thicker stew, mash some of the potatoes against the side of the pot and stir them in. Additionally, consider adding other vegetables such as carrots, peas, or spinach to enhance the nutritional value and flavor of the stew.

For a more robust flavor, use a high-quality chorizo sausage and fresh herbs whenever possible. Enjoy your stew with a glass of red wine for an extra touch of indulgence.

Slow-Cooker Potato and Ham Stew

Warm up your kitchen with the comforting aroma of Slow-Cooker Potato and Ham Stew, a deliciously hearty dish that’s perfect for chilly days or when you need a satisfying meal with minimal effort. This stew is a fantastic fusion of tender potatoes, savory ham, and a medley of vegetables, all simmered to perfection in a rich, flavorful broth.

Not only does it make for an excellent family dinner, but it’s also ideal for busy weekdays as it practically cooks itself in the slow cooker. This recipe is designed to serve 4-6 people, making it a wonderful choice for a small gathering or a family meal with leftovers.

The slow-cooker method guarantees that the ingredients meld together beautifully, creating a melt-in-your-mouth experience with every bite. The best part? It requires minimal preparation time, allowing you to go about your day while the stew slowly develops its rich flavors.

Ingredients:

• 1.5 pounds potatoes, peeled and diced
• 1 pound ham, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 bay leaf
• Optional: chopped fresh parsley for garnish

Instructions:

1. Preparation: Begin by preparing the vegetables. Peel and dice the potatoes, slice the carrots, chop the celery, and dice the onion. Mince the garlic cloves.
2. Sauté Aromatics: Heat the olive oil in a skillet over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.
3. Combine Ingredients: In the slow cooker, combine the sautéed onion and garlic, diced potatoes, diced ham, sliced carrots, and chopped celery. Stir in the dried thyme, rosemary, salt, and pepper.
4. Add Liquid: Pour the chicken broth over the ingredients in the slow cooker, making sure everything is covered. Add the bay leaf for extra flavor.
5. Slow Cook: Cover the slow cooker with its lid and set it on low heat. Allow the stew to cook for 6-8 hours, or until the potatoes are tender and the flavors have melded together.
6. Final Touches: Once cooked, taste and adjust the seasoning with more salt and pepper if needed. Remove the bay leaf before serving.
7. Serve: Ladle the stew into bowls, garnishing with chopped fresh parsley if desired. Enjoy with crusty bread or a green salad on the side.

Extra Tips:

For the best results, choose waxy potatoes, such as Yukon Gold or red potatoes, which hold their shape well during the slow cooking process. If you prefer a creamier consistency, you can mash some of the potatoes directly in the slow cooker before serving.

Additionally, if you like a thicker stew, consider adding a slurry of cornstarch and water during the last hour of cooking. Don’t be afraid to customize the vegetables based on your preference or availability, and feel free to add more herbs for extra depth of flavor.

Irish Lamb and Potato Stew

Irish Lamb and Potato Stew is a traditional dish that embodies the heartiness and comfort of Irish cuisine. This delicious stew combines tender lamb pieces with earthy potatoes and a variety of vegetables, all simmered in a flavorful broth. The result is a rich, savory stew that warms the soul and satisfies the appetite. Whether you’re preparing it for a cozy family dinner or a festive gathering, this stew is bound to be a hit.

The stew is typically slow-cooked to allow the flavors to meld together, making it an ideal choice for a chilly day. The combination of lamb and potatoes is classic in Irish cooking, as both ingredients are staples in the region. This recipe serves 4-6 people, making it perfect for a family meal or for entertaining guests. It’s best paired with crusty bread or a side of green vegetables to complete the meal.

Ingredients (Serving Size: 4-6 People):

• 2 pounds lamb shoulder, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups beef or chicken broth
• 2 cups water
• 1 pound potatoes, peeled and cut into chunks
• 3 carrots, peeled and sliced
• 2 stalks celery, chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper to taste
• 2 tablespoons flour (optional, for thickening)
• Chopped fresh parsley for garnish

Cooking Instructions:

1. Brown the Lamb: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the lamb cubes in batches, browning them on all sides. Remove the browned lamb and set aside.
2. Sauté Vegetables: In the same pot, add the onion and garlic. Sauté until the onion becomes translucent and fragrant, about 5 minutes.
3. Deglaze the Pot: Pour in a bit of the broth to deglaze the pot, scraping up any browned bits from the bottom. This adds flavor to the stew.
4. Add Ingredients: Return the browned lamb to the pot. Add the remaining broth, water, potatoes, carrots, and celery.
5. Season: Stir in the thyme, rosemary, salt, and pepper. Bring the stew to a gentle boil.
6. Simmer: Reduce the heat to low, cover, and let the stew simmer for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded.
7. Thicken (Optional): If a thicker stew is desired, mix the flour with a bit of cold water to create a slurry, and stir it into the stew. Allow it to simmer for an additional 10 minutes.
8. Garnish and Serve: Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.

Extra Tips:

For the best flavor, try to use fresh herbs rather than dried ones. Fresh thyme and rosemary will impart a more pronounced aroma and taste to the stew.

If time permits, consider marinating the lamb overnight with some salt, pepper, and herbs to enhance the flavor even further. Additionally, using a good-quality broth will make a significant difference in the overall taste of the stew.

If you prefer a thicker consistency, don’t hesitate to add the flour slurry, but make certain it’s well mixed to avoid lumps. Finally, this stew is even more delicious the next day as the flavors continue to develop, so consider making it ahead of time.

Southwest Sweet Potato and Black Bean Stew

Southwest Sweet Potato and Black Bean Stew is a perfect blend of savory and sweet, spicy and mild, making it a hearty dish that satisfies on chilly days. This stew is a wonderful combination of tender sweet potatoes, protein-packed black beans, and a medley of vegetables simmered in aromatic spices.

It’s an ideal meal for those who enjoy the comforting warmth of stew with a southwestern twist. Not only is it filling and delicious, but it’s also a nutritious option, rich in fiber and vitamins, making it a perfect addition to your dinner repertoire.

This recipe is designed to serve 4-6 people, making it an excellent choice for family dinners or small gatherings. The stew isn’t only easy to prepare but also versatile, allowing you to adjust the spice level to suit your preference.

Whether you’re a seasoned cook or trying your hand at a new recipe, this Southwest Sweet Potato and Black Bean Stew is a delightful dish that brings a bit of southwestern flair to your table.

Ingredients (serves 4-6):

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 medium sweet potatoes, peeled and cubed
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• 4 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup frozen corn
• 1 tablespoon lime juice
• 1/4 cup chopped fresh cilantro

Instructions:

1. Prepare the Base: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until it becomes translucent. Stir in the minced garlic and cook for another minute until fragrant.
2. Add Vegetables: Add the diced red bell pepper and cubed sweet potatoes to the pot. Stir everything together and let it cook for about 5 minutes, allowing the vegetables to begin softening.
3. Spice it Up: Sprinkle in the ground cumin, smoked paprika, chili powder, and ground coriander. Season with salt and pepper. Stir well to coat the vegetables with the spices, cooking for another 1-2 minutes to enhance the flavors.
4. Simmer the Stew: Pour in the vegetable broth, and add the drained black beans and diced tomatoes. Bring the mixture to a boil, then reduce the heat to low, covering the pot. Let the stew simmer for 25-30 minutes, or until the sweet potatoes are tender.
5. Final Touches: Add the frozen corn to the pot and stir to combine. Simmer for an additional 5 minutes. Remove from heat and stir in the lime juice and chopped cilantro, mixing well.
6. Serve: Taste and adjust the seasoning if necessary. Serve the stew hot, garnished with additional cilantro if desired.

Extra Tips:

For a creamier texture, you can mash some of the sweet potatoes against the side of the pot before serving. If you prefer a spicier stew, consider adding a diced jalapeño when cooking the onions or a pinch of cayenne pepper with the spices.

This stew can be stored in the refrigerator for up to 3 days, making it a great option for meal prep. Additionally, it can be frozen for up to 3 months, ensuring you always have a warm meal ready when you need it.

Italian Sausage and Potato Stew

Rich and comforting, the Italian Sausage and Potato Stew is an ideal dish to warm your soul on a chilly day. Combining the savory flavors of Italian sausage with the earthiness of potatoes, this stew is a heartwarming meal that brings a taste of Italy to your dinner table.

The addition of fresh vegetables and herbs enhances the flavor profile, creating a robust and satisfying dish that’s both filling and nutritious. Perfect for serving 4-6 people, this stew can be enjoyed as a standalone dish or paired with crusty bread for a complete meal.

Its preparation is straightforward, allowing even beginner cooks to create a delicious home-cooked meal that will impress family and friends. Whether you’re planning a family dinner or a casual get-together, this stew is sure to be a crowd-pleaser.

Ingredients for 4-6 servings:

• 1 pound Italian sausage (mild or spicy, according to preference)
• 4 large potatoes, peeled and diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups diced tomatoes (canned or fresh)
• 1 cup carrots, sliced
• 1 cup celery, chopped
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned. Once cooked, remove the sausage from the pot and set aside, leaving the drippings in the pot.
2. Sauté the Vegetables: In the same pot, add the chopped onion and garlic. Sauté for about 3-4 minutes until the onions become translucent and the garlic is fragrant.
3. Add Vegetables and Seasonings: Add the potatoes, carrots, and celery to the pot. Stir in the dried oregano and basil. Cook for an additional 5 minutes, allowing the vegetables to soften slightly.
4. Combine Ingredients: Return the cooked sausage to the pot. Pour in the chicken broth and diced tomatoes, stirring well to combine all ingredients.
5. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for 30-40 minutes, or until the potatoes and carrots are tender.
6. Season and Serve: Taste the stew and add salt and pepper as needed. Ladle the stew into bowls, garnish with fresh parsley, and serve hot.

Extra Tips:

For a spicier version of this stew, opt for spicy Italian sausage or add a pinch of red pepper flakes during the sautéing process.

If you prefer a thicker stew, mash some of the potatoes against the side of the pot to release their starches, which will naturally thicken the broth. You can also customize the stew by adding other vegetables like bell peppers or zucchini.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, making this a great option for meal prep. Enjoy your hearty Italian Sausage and Potato Stew with a side of crusty bread to soak up all the delicious flavors.

Vegan Potato and Kale Stew

If you’re searching for a comforting and nourishing meal that’s both vegan and hearty, seek no further than this Vegan Potato and Kale Stew. This dish is packed with flavor and nutrients, making it perfect for chilly evenings or as a wholesome lunch. The combination of tender potatoes, earthy kale, and a medley of aromatic spices will fill your kitchen with an irresistible aroma and satisfy even the most voracious appetites.

This stew isn’t only delicious but also easy to prepare. You’ll love how the simple ingredients come together to create a rich and savory broth that complements the hearty vegetables. With minimal effort, you can have a nutrient-dense meal that’s bound to please both vegans and non-vegans alike. This recipe serves 4-6 people, making it ideal for family dinners or meal prepping for the week.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 medium potatoes, peeled and cubed
• 3 large carrots, sliced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• 6 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 bunch kale, stems removed and leaves chopped
• 1 tablespoon lemon juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Base: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
2. Add Vegetables and Spices: Add the cubed potatoes and sliced carrots to the pot. Sprinkle in the smoked paprika, ground cumin, dried thyme, dried rosemary, salt, and pepper. Stir well to coat the vegetables with the spices, allowing them to cook for about 3 minutes to enhance the flavors.
3. Simmer the Stew: Pour in the vegetable broth and add the diced tomatoes, including their juice. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes or until the potatoes and carrots are tender.
4. Incorporate the Kale: Stir in the chopped kale and let the stew simmer for an additional 5 minutes, or until the kale has wilted and is tender.
5. Finish with Lemon and Garnish: Stir in the lemon juice, taste the stew, and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with fresh parsley for a burst of color and flavor.

Extra Tips:

To guarantee your stew has the best texture and flavor, use waxy potatoes like Yukon Gold, which hold their shape well during cooking. If you prefer a thicker stew, you can mash some of the potatoes with a fork or use an immersion blender for a few pulses.

Feel free to experiment by adding other vegetables you enjoy, such as sweet potatoes or chickpeas, for additional nutrition and variety. This stew can be made ahead of time and stored in the refrigerator for up to three days or frozen for longer storage, making it a convenient option for busy weeks.

Seafood Potato Stew

Seafood Potato Stew is a delightful and hearty dish that brings the fresh flavors of the ocean into a warm and comforting stew. This dish combines the creamy texture of potatoes with the delicate taste of seafood, creating a perfect harmony that’s sure to satisfy any palate. Its rich broth is infused with aromatic herbs, spices, and the natural brininess of seafood, making it an ideal meal for cooler days or when you need a cozy dinner option.

The stew is versatile and can be made with a variety of seafood, such as shrimp, mussels, clams, or white fish, allowing you to tailor the dish to your personal taste or whatever seafood you have available. The potatoes add a heartiness that makes this stew filling and nutritious, while the addition of vegetables like carrots and celery enhances its depth of flavor. This recipe is designed to serve 4-6 people, making it perfect for family dinners or small gatherings with friends.

Ingredients (Serves 4-6):

• 1 pound of mixed seafood (shrimp, mussels, clams, white fish)
• 3 medium potatoes, peeled and diced
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 can (14 ounces) diced tomatoes
• 4 cups seafood or chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley
• Lemon wedges for serving

Cooking Instructions:

1. Prepare the Ingredients: Begin by cleaning and preparing your seafood. Peel and dice the potatoes, chop the onion, mince the garlic, and slice the carrots and celery. Set all prepared ingredients aside.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent and aromatic, about 3-4 minutes.
3. Add Vegetables and Herbs: Stir in the carrots and celery, cooking for an additional 5 minutes until they begin to soften. Add the diced tomatoes, thyme, and bay leaf, stirring well to combine.
4. Incorporate the Broth: Pour in the seafood or chicken broth, and bring the mixture to a simmer. Once simmering, add the diced potatoes and season with salt and pepper to taste. Cook for about 15 minutes or until the potatoes are tender.
5. Add the Seafood: Gently add the prepared seafood to the pot, ensuring it’s submerged in the broth. Cover and cook for another 5-7 minutes, or until the seafood is cooked through and the mussels and clams have opened.
6. Finish and Serve: Remove the bay leaf and stir in the chopped parsley. Taste and adjust seasoning if necessary. Serve the stew hot, with lemon wedges on the side for a fresh burst of flavor.

Extra Tips:

When choosing seafood, freshness is key to achieving the best flavor in your stew. Opt for fresh, sustainably sourced seafood from a trusted supplier. If you’re using frozen seafood, make sure it’s fully thawed before cooking.

For an extra depth of flavor, consider adding a splash of white wine to the broth before simmering. Additionally, serve the stew with crusty bread to soak up the delicious broth. Enjoy experimenting with different combinations of seafood to find your perfect blend!

Moroccan Potato and Chickpea Stew

Moroccan Potato and Chickpea Stew is a flavorful and aromatic dish that brings the exotic spices of North Africa to your home kitchen. This stew is hearty and satisfying, making it perfect for chilly evenings or when you’re craving something warm and comforting. The combination of tender potatoes, protein-rich chickpeas, and a medley of spices results in a dish that’s both nutritious and delicious.

The stew is traditionally served with crusty bread or over a bed of fluffy couscous to soak up the rich sauce. This recipe for Moroccan Potato and Chickpea Stew serves 4-6 people, making it ideal for a family meal or for entertaining guests. The preparation is straightforward, and the ingredients come together beautifully, creating a stew that’s both vibrant in color and rich in taste.

As the stew simmers, your kitchen will fill with the enticing aromas of cumin, coriander, and cinnamon, promising a delightful dining experience.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 2 large potatoes, peeled and cubed
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 can (14 ounces) diced tomatoes
• 3 cups vegetable broth
• 1 tablespoon tomato paste
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro
• Juice of 1 lemon

Cooking Instructions:

1. Prepare the Base: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until the onion becomes translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
2. Add the Spices: Sprinkle in the ground cumin, coriander, cinnamon, turmeric, and cayenne pepper. Stir the spices into the onion and garlic mixture, allowing them to bloom for about 1 minute, enhancing the flavors.
3. Incorporate Potatoes and Chickpeas: Add the cubed potatoes and chickpeas to the pot, stirring to coat them with the spicy mixture. Cook for 2-3 minutes to allow the potatoes to absorb some of the flavors.
4. Simmer the Stew: Pour in the diced tomatoes, vegetable broth, and tomato paste. Stir to combine all ingredients, then bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and let it simmer for about 30-35 minutes or until the potatoes are tender.
5. Adjust Seasoning: Taste the stew and season with salt and pepper as needed. If desired, add more cayenne pepper for extra heat.
6. Finish with Lemon and Cilantro: Once the stew reaches desired consistency, stir in the lemon juice and chopped cilantro. Cook for an additional 2 minutes, then remove from heat.

Extra Tips:

For the best results, use waxy or all-purpose potatoes such as Yukon Golds, which hold their shape well during cooking. If you prefer a thicker stew, mash some of the potatoes with the back of a spoon before serving.

To enhance the flavor, prepare the stew a day in advance and allow it to sit overnight in the refrigerator; the flavors will meld together beautifully. Serve the stew with a dollop of yogurt or a sprinkle of feta cheese for a creamy contrast.

Pork and Potato Green Chile Stew

Pork and Potato Green Chile Stew is a comforting dish that brings together tender chunks of pork, creamy potatoes, and the zesty flavor of green chiles. This hearty stew is perfect for cold days when you need something warm and nourishing. The combination of spices, along with the earthy taste of potatoes, creates a balanced meal that’s both filling and delicious.

Whether you’re hosting a dinner party or looking for a simple family meal, this stew is sure to please everyone at the table.

The stew is relatively easy to prepare, making it an ideal choice for both novice cooks and seasoned chefs. The key to this dish is to allow the flavors to meld together by cooking the stew slowly, ensuring that the pork becomes tender and the potatoes absorb the savory broth. Using fresh ingredients and quality pork will elevate the taste, making it a memorable meal.

Serve it with warm tortillas or crusty bread to soak up every bit of the flavorful broth.

Ingredients (Serves 4-6):

• 1 ½ pounds pork shoulder, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 pound potatoes, peeled and cut into 1-inch cubes
• 2 cups chicken broth
• 1 cup roasted green chiles, peeled and chopped
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons chopped fresh cilantro (optional)
• Lime wedges for serving (optional)

Cooking Instructions:

1. Prepare the Pork: Begin by heating the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the pork cubes in batches to avoid overcrowding, and brown them on all sides for about 5-7 minutes. Remove the browned pork from the pot and set it aside.
2. Sauté Aromatics: In the same pot, add the chopped onion and cook until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Combine Ingredients: Return the browned pork to the pot. Add the chopped potatoes, chicken broth, roasted green chiles, ground cumin, and dried oregano. Stir well to combine all the ingredients.
4. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 45 minutes to 1 hour, or until the pork and potatoes are tender. Stir occasionally, making sure nothing sticks to the bottom of the pot.
5. Final Seasoning: Taste the stew and season with salt and pepper as needed. If desired, stir in the chopped fresh cilantro just before serving to add a fresh, herbal note.
6. Serve: Ladle the stew into bowls and serve hot, accompanied by lime wedges for an extra burst of flavor. Pair with tortillas or bread as desired.

Extra Tips:

To enhance the flavor of the stew, consider roasting your own green chiles if time permits. This will provide a smoky depth that’s hard to beat.

If you prefer a thicker stew, you can mash some of the potatoes against the side of the pot in the final stages of cooking. Additionally, letting the stew rest for a few hours or overnight in the refrigerator will deepen the flavors, making it an excellent make-ahead dish.

Adjust the spiciness by adding more or fewer chiles, depending on your preference. Enjoy experimenting with this versatile and comforting recipe!