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Carrot and Potato Stew Recipe

American · Main course · 55 min total

A comforting, hearty stew made with tender carrots and potatoes simmered in a savory tomato-based broth. Perfect for a cozy weeknight dinner.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 medium carrots, peeled and sliced into 1/2-inch rounds
• 3 medium potatoes, peeled and cubed into 1-inch pieces
• 1 can (14.5 oz) diced tomatoes, undrained
• 3 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
2. Add carrots, potatoes, diced tomatoes, vegetable broth, thyme, and paprika. Stir to combine.
3. Bring to a boil, then reduce heat to low. Cover and simmer for 30-35 minutes, or until vegetables are tender.
4. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Tips

• For a thicker stew, mash some of the potatoes against the side of the pot before serving.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Add cooked chicken or sausage for extra protein.

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