Name: Potato and Carrot Stew
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6
Ingredients: 1 large onion, chopped; 2 large carrots, sliced; 5 potatoes, peeled and cubed; 500ml (about 2 cups) water (more or less); 2 bay leaves; 1 tsp thyme; 1 Tbsp tarragon, preferably fresh; 2 tsp sweet paprika; 1 can (400g | 14oz) peeled tomatoes, chopped; 3 Tbsp whole wheat flour, dissolved separately in some cold water (or corn starch - GF); 1 tbsp oil; sea salt and pepper to taste; fresh parsley, for garnish

This potato and carrot stew recipe has a unique flavor and it’s ideal for feeding a whole family! Make this quick, easy and budget-friendly recipe today!

I love family recipes that are super-easy to make, delicious and use budget-friendly ingredients. This vegan potato and carrot stew with fresh tarragon is one of my favorite recipes! I learned it from my mother. She always cooks delicious recipes that can feed the whole family! I learned lots of recipes from her and I’m glad I will be able to serve great dishes, like this one, to my family.

Maybe you’ll think this is just a simple vegetarian (vegan actually!) potato and carrot stew. Well, it’s not! Tarragon makes it special! This wonderful herb is delicious in potato or white bean recipes. You should always have it in your pantry! I keep it vinegar. This way you can store it forever! 🙂

Yield: 6-8 servings

Potato and Carrot Stew

This potato and carrot stew recipe has a unique flavor and it's ideal for feeding a whole family! Make this quick, easy and budget-friendly recipe today!

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

1 large onion, chopped
2 large carrots, sliced
5 potatoes, peeled and cubed
500ml (about 2 cups) water (more or less)
2 bay leaves
1 tsp thyme
1 Tbsp tarragon, preferably fresh
2 tsp sweet paprika
1 can (400g | 14oz) peeled tomatoes, chopped
3 Tbsp whole wheat flour, dissolved separately in some cold water (or corn starch - GF)
1 tbsp oil
sea salt and pepper to taste
fresh parsley, for garnish

Instructions

Heat the oil in a large pot and add the chopped onion.
Sauté for a couple of minutes, then add cubed potatoes.
Cover potatoes with water (about 2-2 1/2 cups, maybe more depending on your pot size).
Add sliced carrots, bay leaves, sweet paprika, thyme, salt, and pepper. Let it cook until the veggies are tender (about 20 minutes).
Add flour, dissolved separately in a cup with some cold water.
Add sliced, peeled tomatoes and fresh tarragon. Stir and cook for another 5 minutes.
Serve with fresh parsley on top!

Nutrition Information

Yield

8
Amount Per Serving Calories 126Total Fat 2gCarbohydrates 22.6gProtein 4.4g