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–+ servings
Potato and Carrot Stew with Tarragon

Potato and Carrot Stew

This potato and carrot stew has a unique flavor and is ideal for feeding the whole family. A quick, easy and budget-friendly vegan stew ready in just 30 minutes!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Choose Serving Size 6

Ingredients 

  • 1 onion chopped
  • 2 carrots sliced
  • 5 potatoes peeled and cubed
  • 2 cups water
  • 2 bay leaves
  • 1 tsp thyme
  • 1 Tbsp tarragon preferably fresh
  • 2 tsp sweet paprika
  • 400 g tomatoes canned, chopped
  • 3 tbsp whole wheat flour dissolved separately in some cold water (or corn starch for gluten-free)
  • 1 tbsp olive oil
  • salt and pepper to taste
  • fresh parsley for garnish

Instructions

  • Heat the olive oil in a large pot and add the chopped onion.
  • Saute for a couple of minutes, then add the cubed potatoes.
  • Cover the potatoes with water (about 2 to 2 1/2 cups, or more depending on your pot size).
  • Add the sliced carrots, bay leaves, sweet paprika, thyme, salt, and pepper. Let it cook until the vegetables are tender, about 20 minutes.
  • Stir in the whole wheat flour, which you have dissolved separately in a cup with some cold water.
  • Add the canned chopped tomatoes and the fresh tarragon. Stir and cook for another 5 minutes, until the stew thickens.
  • Serve with fresh parsley on top!