Ingredients with Measurements:
- 3 large potatoes, peeled and diced
- 2 carrots, peeled and sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 2 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add chopped onion and minced garlic. Cook for 2-3 minutes until onion is translucent.
3. Add diced potatoes and sliced carrots to the pot. Stir to combine.
4. Add diced tomatoes, vegetable broth, dried thyme, dried rosemary, paprika, salt, and black pepper to the pot. Stir to combine.
5. Bring the mixture to a boil, then reduce heat to low and cover the pot.
6. Simmer for 25-30 minutes, or until the vegetables are tender.
7. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 210
- Fat: 7g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 4g
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- You can add other vegetables such as bell peppers, zucchini, or celery.
Variations:
- Add cooked chickpeas or lentils for extra protein.
- Add a can of coconut milk for a creamier texture.
- Add a tablespoon of curry powder for a spicier flavor.
Tips and tricks:
- Cut the vegetables into similar sizes to ensure even cooking.
- Stir occasionally to prevent the vegetables from sticking to the bottom of the pot.
- Taste and adjust seasoning as needed.
Storage instructions:
- Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
- Serve the stew in bowls with a slice of crusty bread on the side.
Garnishes:
- Sprinkle chopped fresh parsley or cilantro on top of the stew.
Pairings:
- Serve with a side salad or steamed vegetables.
Suggested side dishes:
- Crusty bread
- Steamed green beans
- Roasted Brussels sprouts
Troubleshooting advice:
- If the stew is too thick, add more vegetable broth or water to thin it out.
- If the stew is too thin, let it simmer uncovered for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the vegetables until they are tender to ensure they are safe to eat.
Food history:
- Stews have been a popular dish for centuries, dating back to medieval times when they were cooked in cauldrons over an open fire.
Flavor profiles:
- This stew has a savory and slightly sweet flavor from the vegetables and herbs.
Serving suggestions:
- Serve the stew as a main dish for lunch or dinner.
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Taste: Savory, Hearty, Comforting, Herbal, Earthy